Vegetarian Massaman Curry

Vegetarian Massaman Curry

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 serves
Course: Main Course
Calories: 349
Ingredients Method Nutrition Notes

Ingredients
  

Paste
  • 8 dried long red chillies deseeded
  • 1 tsp miso
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp ground white pepper
  • 1 onion - brown chopped
  • 3 cloves garlic chopped
  • 1 stem lemon grass trimmed, white part chopped
  • 3 cm galangal peeled, chopped
Curry
  • 2 tbsp coconut oil
  • 600 g seasonal vegetables
  • 250 ml coconut cream
  • 250 ml coconut milk
  • 2 tbsp massaman curry paste see above
  • 1 cup vegetable stock
  • 1/2 cup unsalted roasted peanuts
  • 2 medium potatoes peeled, cut into 3cm pieces
  • 1 cinnamon stick
  • 2 bay leaves
  • 5 cardamom pods lightly crushed
  • 2 tbsp brown sugar
  • 1 tbsp tamarind concentrate
  • 1 tbsp vegetarian fish sauce or a combination of light and dark soy sauce

Method
 

Paste
  1. Place chillies in a heatproof bowl. Cover with boiling water and stand for 20 minutes or until soft.
  2. Drain well. Roughly chop.
  3. Wrap miso in foil. Heat in a frying pan over medium heat for 2 to 3 minutes each side or until roasted.
  4. Blend or process chillies, roasted miso, coriander, cumin, cinnamon, cloves, white pepper and 1 tablespoon cold water until smooth.
  5. Add remaining ingredients, 1 at a time, blending well after each addition until mixture forms a thick paste.
Curry
  1. Heat oil in a large saucepan over medium-high heat until hot.
  2. Add vegetables. Cook, stirring constantly, until evenly browned or tender. Transfer to a plate.
  3. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot.
  4. Add 2 tablespoons of the curry paste (see above). Cook for 1 minute or until aromatic.
  5. Return vegetables and juices to pan.
  6. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
  7. Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until tender.

Nutrition

Calories: 349kcalCarbohydrates: 28gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 444mgPotassium: 376mgFiber: 6gSugar: 9gVitamin A: 3350IUVitamin C: 9.9mgCalcium: 70mgIron: 3.1mg

Notes

Store paste in a clean, airtight jar in the fridge for up to 6 months.

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