Also, why not add your favourite pulses or vegetables for an extra indulgent curry. Prawn Massaman Curry Lulu's Notes. If the sauce is too thick, simply add up to 200ml water. 21 ratings 4.8 out of 5 star rating. Please leave us a review! This recipe for aubergine, butternut and lentil massaman curry is the latest in a monthly series of recipes I have created in partnership with Suma Wholefoods. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. Feel free to use your favorite curry powder. This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Meanwhile, prep the broccoli stalk: Trim the bottom of the stalk and cut the stalk lengthwise into 2 … We LOVED this. basil, coconut milk, fish sauce, red chilli, limes, brown sugar and 6 more. This vegetarian massaman curry is not as spicy as many other Thai curry recipes making it the perfect place to get started experimenting with this delicious food. What’s your favorite curry powder? And because there are beans in this dish, the combination of curry and rice makes for a complete protein with all the amino acids you need to be healthy and happy. Thai Vegetable Massaman Curry Pescetarian Kitchen red chilli, shallots, fresh ginger, soy sauce, green chilli, bay leaf and 13 more Kae Massaman (Thai Massaman Curry) Casseroles et claviers palm sugar, fish sauce, ground cinnamon, cloves, coconut milk … *Storage: about 5 days in the refrigerator and freezes well. Pacific Organic Low Sodium Vegetable Stock. Fry until golden, stirring occasionally and adding a little more water if the pan is getting dry We would love to hear from you. I love that darned thing. This simple vegan curry recipe … https://plantbasedcookingshow.com/2017/04/30/vegan-thai-massaman-curry Feel free to use one or two photos provided that a link back to our original post is included. Russets, etc. I just wasn’t sure there was a real benefit. Vegan Massaman Curry (With Tofu & Aubergine) Jump to Recipe Print Recipe. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Heat the oil in a wok (or pot) over medium high heat. https://www.jamieoliver.com/.../jodie-whittaker-s-massaman-curry Heat a deep, medium-size pot over high heat. Thank you so much for sharing your wonderful feedback with us! Remove from the heat, and place in a blender or food processor, along with the doenjang, salt, black … If too spicy, add more coconut milk. We are so thrilled to hear that you loved this recipe and plan to add it to your regular rotation – *doing a happy dance. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. We just know you are going to love it! Heat a large pan with a tight-fitting lid over medium heat. Boy, do I stand corrected. It packs a punch of red chili peppers, garlic, lemon grass, and ginger. Cook … Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk. Thank you so much! It's a wonderful cuisine for veggie lovers. It is Whole Food Plant Based and works great in this recipe. The peanut butter is very subtle in this dish, but you can totally ramp it up if you’d like a stronger peanut butter flavor. Add stock plus bay leaves, turmeric, ground cardamom, cumin, cumin seed, ground coriander, cloves, and soy. Light coconut milk is Whole Food Plant Based, while full fat coconut milk is not. *Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. Thank you for supporting Monkey and Me Kitchen Adventures! *Light Coconut Milk: Make sure you use light coconut milk (in the can) and not full fat coconut milk. We are so glad to hear that you and your family enjoyed this recipe. Then add both the shell and seeds to the curry pot. Instant Pot or Ceramic/Enamel Lined Dutch oven or similarly sized large stock pot with a tight-fitting lid. For the whole cardamoms, use the flat side of a wide knife to smash them open (put pod the under the flat side of the knife, and come down hard on it with your fist). She has a flair for them and this one sure did not disappoint! For more information, see our disclosures here. Hi there Sarah Stir in the peas and light coconut milk, allow to set for 5 minutes to allow the flavors to marry. This curry is divine! Thai vegetable massaman curry. It has great flavor and is Whole Food Plant Based. Add stock plus bay … -Ameera and Robin , Allow us to introduce ourselves, we are Ameera and Robin, a daughter-mother blogging team. The fusion of Thai cuisine with Muslim, Malay, and Indian cultures that occurs in Thailand's southern provinces produces a unique style of cuisine, full of great aromatics and flavors that are not found elsewhere in Thailand. Stir and cook for further 5-8 minutes.-Garnish with coriander and enjoy Vegan Thai Massaman Curry … * We appreciate you sharing your awesome feedback and for taking the time to write. Stir-fry 1 to 2 minutes. When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion.I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry … Stir-fry 1 to 2 minutes. It has a great earthy flavor with a pow of cumin and a little less turmeric. Massaman curry is a fusion of Thai and Indian cuisine. Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. 4 whole cardamoms (Thai cardamom, or green cardamom), 1 tablespoon soy sauce (use wheat-free for gluten-free diets), 3 to 4 cups chopped cauliflower (chopped into florets), 2 cups pumpkin or squash (cut into large cubes), 1 1/2 to 2 cups cooked or canned chickpeas (drained), Generous handfuls of fresh coriander or basil. Vegetable curries are becoming more popular in Thailand now that vegan and vegetarian restaurants are springing up everywhere. Keto Massaman Curry Headbangers Kitchen. Add the vegan beef (add straight from frozen) … Heat a deep, medium-size pot over high heat. We love it and appreciate when you share! We added an extra teaspoon of sea salt. Steps to Make It. Add the lemongrass, garlic, galangal, chillies, coriander root, shallots and a splash of water. Step 3 Pour in the coconut milk and 150ml of water, and simmer for 5 minutes. It’s amazing! Usually the curry is made with meat, but this recipe uses chickpeas and potatoes to create a delightful vegan meal. I always get excited when Monkey starts messing around in the kitchen making curry dishes. https://www.archanaskitchen.com/vegetarian-thai-masaman-curry-recipe Hi! Tag @monkeyandmekitchenadventures on Instagram and hashtag it #monkeyandmekitchenadventures. October 19, 2020 By Ameera and Robin 4 Comments. Oh my goodness! When cozy, decadence comes together in an ultimate feel-good dish, you know it’s going to be a goooood night. of potatoes comes out to about 4 cups. *Red Curry Paste: We used Thai Kitchen Red Curry Paste. In a large pot, toast the curry paste over low/medium heat just until fragrant (1-2 minutes). Cook … Learn more →. You can also use unsweetened plain plant milk with or without a splash of coconut extract, but you may need to adjust the spices (not use as much) as the lite coconut milk is thicker and tempers the spices more than plain unsweetened plant milk. It does make life easier, especially meals like this one where you just throw everything in there and go. -Ameera and Robin . The beauty of this dish is you can use your favorite curry powders in this recipe. We live in Ohio, and we love creating healthy Whole Food Plant Based recipes, photographing our delicious creations, and sharing our kitchen adventures with you. Subscribe to get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! What is Massaman Curry? Do you have one too? Hi there Chris We would love to know as we are always looking for fun blends to try. It’s funny because I fought tooth and nail on purchasing one. Get it free when you sign up for our newsletter. We hope you give it a try! Once all the pressure is released, carefully remove the lid. Vegetarian / Vegan: Vegan Massaman curry is a favorite Southern Thai comfort food. This Massaman curry is a delicious combination of the Thai and Indian cuisines. This tasty curry is totally satisfying, and the whole family will love this hearty, filling dish! Heat 1 tablespoon of coconut oil or vegetable oil in a large pot, we use our cast iron … It is a popular dish amongst … Add cherry tomato halves, and simmer another 5 minutes, or until soft. It was also super filling. Meanwhile, prepare the massaman curry paste. Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti … Simmer until sauce thickens. 8 oz. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free. All free printables offered are for personal use only. *Sea Salt: You may need to add some sea salt based upon your family’s sea salt preferences. Please keep in mind that all images and text on this site are property of Monkey and Me Kitchen Adventures. In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma… This Massaman cauliflower curry is full of vegetables and Massaman curry flavour. If you do not have a scale, 1 lb. We recommend waiting until the end and taste testing before adding more peanut butter. We will definitely be making it again. Other types of potatoes may require peeling off the skin, i.e. Arab traders brought these fragrant spices, such as whole cardamom, cinnamon, and nutmeg, to Thailand several centuries ago. Add the curry paste, lemongrass and chilli, and cook for a couple of minutes until incorporated. Add the oil to a wok and place over a high heat. Monkey and Me Kitchen Adventures Copyright © 2021Disclaimer • Terms of Use • Work with Us • Privacy & Disclosure Policy. Check out more of our Instant Pot Recipes Here. Plus, it's dairy and gluten free, and … Serve with rice, noodles or salad. Bring to a boil, then reduce heat to medium until you get a good simmer going. Woot!!! Get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! You'll find the flavors so lovely, and the textures of the vegetables so satisfying, there is no need or desire for meat. Add the coconut milk, Thai Massaman Curry Paste, potatoes, red peppers and peanuts. You can find it in most large grocery stores in a small red jar located in the Asian aisle. It uses both red curry paste and curry powder creating an utterly tasty fusion of full bodies flavors. Taste-test for flavor and saltiness, Start by adding 1 tablespoon soy sauce. Woot!!! Once the carrots and potatoes are tender, remove the pot from the stove. Cover, and simmer 10 to 15 minutes, or until everything is cooked to your liking. We recommend waiting until the end to add more after tasting the finished dish. Add cauliflower, pumpkin, carrot, and chickpeas. Post a picture on Facebook or Instagram and tag us! *Yukon Gold Potatoes: You can use your favorite potato in this curry. For extra flavour, add kaffir leaves to taste. It will definitely be in a regular rotation. This easy to make Instant Pot (or Stove Top) Thai Vegetable Massaman Curry is brimming with curry flavors and plant powered ingredients. This deeply flavored dish is a beautiful example of Southern Thai cooking, which makes use of a broader array of spices and herbs than most Thai curries. It's the vegetarian equivalent of Massaman chicken and beef curry, which are hearty and robust with warm spices. Top with sliced green onion and chopped fresh coriander or basil. to get our FREE Ultimate Whole Food Plant Based Food List! Stove top instructions make this recipe versatile. Add the garlic, ginger and cumin seeds, and fry for a further 5 minutes. This easy to make Instant Pot (or Stove Top) Thai Vegetable Massaman Curry is brimming with curry flavors and plant powered ingredients. -In goes one tablespoon of oil, sugar, light soy sauce, vegetable stock cube, peanut, salt and tofu. We truly appreciate you taking the time to write. Our Massaman curry has just a hint of peanut butter flavor; however, if you are really into that yummy peanut butter flavor, feel free to ramp up the peanut butter. Add ginger, garlic, bell pepper, cauliflower, green beans, 1/4 tsp salt and mix. We truly appreciate you taking the time to write. Filed Under: Dinner, Instant Pot, Lunch, Posts, Recipes, Soups and Stews Tagged With: Carrots, Chickpeas, Coconut Milk, Garbanzo Beans, Garlic, Gluten Free, Oil Free, Onions, Peanut Butter, Peas, Plant Milk, Potatoes, Red Curry Paste, Refined Sugar Free, Tamari, Vegetable Broth. We cannot get enough of this delicious blend of goodness. Set aside. carrot, cinnamon powder, onion, ginger, turmeric powder, soy sauce and 16 more. It’s perfect for a quick weeknight dinner in the Instant Pot. Make your favorite takeout recipes at home with our cookbook! *Beans: You can use your favorite white bean in this dish. Place the Spice/Herb Ingredients into a small bowl, mix well. We like turmeric, but sometimes curry blends can get a little heavy handed, which is why we love with Penzeys The Now Curry Powder. Making it in the Instant Pot really made life a whole lot easier! We are so glad to hear that you and your family enjoyed this recipe. Reheat in the … Cauliflower curry. We hope you give this deliciousness a try! We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Thank you so much for sharing your wonderful feedback with us! We used Yukon Golds simply because the skins are very thin and do not require peeling. Serve with Thai jasmine rice and enjoy. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. Yaaaay!!! After trying it we did add a bit of hot sauce to our plates (not the 3 year old) but that’s just we prefer a spice to most of our foods. Some curry powders can get heavy with the turmeric, which isn’t a spice we are overly in love with. Please do not remove any watermarks, crop, or edit any of our images without first obtaining written permission from us. Stir in the peas and light coconut milk, allow to set for 5 minutes to allow the flavors to marry. We totally devoured this Massaman Curry! *Curry Powder: We used Penzeys The Now Curry Powder. I made this for my family last night and everyone liked it, even my 3 year old. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Thank you so much! Vegan Massaman Curry Six Hungry Feet. *Peanut Butter: We used an unsalted, unsweetened peanut butter. We used Thai Kitchen Red Curry Paste. Once the pan is hot add the paste. Pinning is always welcome and much appreciated! Cover and cook for 4 … If more is needed, add sea salt, taste-testing until the desired flavor is reached. ), Thai Chicken Soup With Coconut Milk (Tom Ka Gai). Feel free to use your favorite red curry paste. If you try this cozy curry, we would love to know if you enjoy it as much as we do! Reduce heat to low, and add 1/4 can coconut milk. Serve with freshly chopped cilantro and steamed rice. You can't beat a delicious vegetarian curry any night of the week. You and your family enjoyed this recipe uses chickpeas and potatoes are tender, the... To hear that you and your family enjoyed this recipe uses chickpeas and potatoes to create delightful! This simple vegan curry recipe … Meanwhile, prepare the Massaman curry is a cookbook author culinary! Kitchen Adventures Copyright © 2021Disclaimer • Terms of use • Work with us Work with us 15! 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