Vegan Massaman Curry
Vegan Massaman Curry is a deliciously rich and decadent Thai curry. It's sweet and spicy, creamy and nutty. Packed with aubergine and potatoes this is such a great date night dinner.
For the Paste
- 2 birds eye chillies
- 4 shallots roughly chopped
- 2 sticks of lemongrass just the bottom part, tough outer layers removed, base trimmed, then roughly chopped.
- 1/2 cup fresh coriander/cilantro (30g) leaves removed and set aside for serving, just the stalks are going into the blender.
- 4 1/2 tbsp smooth peanut butter (100g)
- 3 cloves of garlic minced
- 1 1/2 level tsp ground cumin
- 3/4 level tsp ground cinnamon
- 1/2 level tsp ground cloves
- 1 1/2 level tbsp galangal paste if you can't find galangal paste then ginger will do, use about a thumb-size piece peeled then finely grated
- 1 1/2 level tbsp tamarind paste
- 2 level tsp brown sugar
- 1 1/2 tsp salt
For the Curry
- 1 medium aubergine/eggplant (295g) cut into chunks
- 2 1/2 cups of waxy salad potatoes (550g) skin on, cut into quarters
- 1/2 a cup fresh or frozen green beans (100g) cut the beans in half
- 1 lime, the juice of + more for serving
- 2 1/2 cups of coconut milk (600ml) I used reduced fat coconut milk, full fat coconut milk works very well too.
- The reserved coriander/cilantro leaves
- Lime wedges
- Plain rice
To make the paste
Add all the paste ingredients to a blender or food processor along with 100ml of water and blend until you have a smooth paste. If you are using a food processor then you may need to scrape down the sides and blend again.
- Nutritional Information - is approximate and is calculated using an online nutrition tool. It does not include rice.
- Lemon grass - I used 3"/ 7 cm of the bottom part of the lemon grass. Trim off the base then remove the tough outer layers.
- Chillies - Massaman curry is not meant to be overly hot, I found that just two birds eye chillies was more than adeqate for this curry. I love spicy food and can handle quite a lot of heat. I've tested this with 3 and 4 chillies and found that they were too much altogther. So if you like it really hot then go for 4 but if you like a milder curry than 1 may be the way to go.
- Galangal paste - you should be able to find this is in larger supermarkets, in the world food section. I found this easier to find than fresh galangal. If you can't find it then a thumb-size piece of ginger, finely grated is a good substitute.
- Tamarind paste - again I found this easily in my local larger supermarket in the world foods/speciality section.
- Making the paste - you will need a blender or food processor for this, it should be strong enough to blend the ingredients into a smooth paste.
- Coconut Milk - I have made this curry with both full-fat and reduced-fat coconut milk. I found that the reduced fat coconut milk was better in this curry as it is quite rich. If you are going reduced fat make sure and get a good quality one if you can.
- Storing - you can keep any leftovers in the fridge for up to 3 days.
- Freezing - You can freeze this curry, just let it cool then transfer to a labelled freezer bag. Store for up to 3 months. Let it thaw overnight in the fridge before cooking. Reheat it on the hob, it will need a good stir and possibly a little water.
- Recipe source - this recipe is roughly adapted from Meera Sodha's aubergine and sweet potato massaman curry. While Meera's curry is gorgeous, we found it very spicy and very rich. I made this 4 or 5 times apapting it slightly each time until it until I ended up with a less spicy, less rich curry.
- Is this curry gluten-free? Yes it is.
Calories: 576kcal | Carbohydrates: 38.5g | Protein: 12.3g | Fat: 45.3g | Saturated Fat: 33.6g | Sodium: 919mg | Potassium: 1160mg | Fiber: 10.5g | Sugar: 8.4g | Calcium: 100mg | Iron: 8mg