Vegan Massaman Curry

What is Massaman Curry?

Massaman curry is one of the more unique Thai curries, it has Persian influence. It originated in the south of Thailand near the border of Malaysia and is a thick sauce with a mild, slightly sweet flavor.
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Cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace are combined with more local flavors like dried chili peppers, cilantro, lemongrass.
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My favourite thing about curry is it’s so easy to make and they hold such amazing healing spices. With a little love and attention you can feel the curry give you a hug from the inside.

Vegan Massaman Curry

Massaman Curry Vegetables with a curry sauce that has peanut butter, coconut milk, Thai Malay Spices. Make this in 30 minutes. Vegan Gluten-free Soy-free Recipe. Easy And Filling 
Prep Time20 mins
Cook Time20 mins
Course: Main Course
Cuisine: Asian, Thai
Keyword: massaman curry, thai curry
Author: Omie Hady

Ingredients

  • 2 tbsp coconut oil
  • ½ cup sliced onion(red or white)
  • 1 tsp minced ginger
  • 3 cloves of minced garlic
  • 1 cup broccoli, cut into smaller pieces
  • ½ piece red bell pepper chopped
  • ½ cup chopped green beans
  • ½ cup sliced carrots(about 60gr)
  • ½ cup sliced zucchini
  • 2 piece potato cut into cubes
  • 1 piece 4-inch long lemongrass stalk
  • 1 piece Thai chilli pepper
  • 2 tbsp red curry paste or powder

Spices

  • ¼ tsp cumin powder
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • tsp cloves powder
  • ¼ tsp cayenne
  • ¼ tsp crushed fennel seeds or use ground star anise
  • 3 tbsp Tbsp peanut butter or almond butter (I used mamba spicy peanut butter)
  • 1 tsp pink salt
  • ½ tsp tamarind
  • 1 cup coconut milk
  • ¾ cup water

Instructions

  • In a large pan, add oil and heat at medium heat. Add onion and cook for 3 minutes.
  • Add ginger, garlic, lemongrass, Thai pepper, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
  • Add the carrots, curry paste or powder, spices and mix and cook for 2 minutes to roast the spices and paste.
  • Add peanut/almond butter, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
  • Add remainder of your veggies and cover and cook on low heat for 8 to 10 minutes until the curry thickens a bit and the veggies are tender-crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.