In the world of curries, meat often takes over the dish. I wanted to create vegan curries with spices and flavors and 5 veggies that power a healthy curry. Inspired by #yaoofcooking, here is the recipe for a vegan massaman curry that you cant stop eating.
Ingredients for the Massaman paste (makes about 20 Tbsp) The fresher the ingredients the better the flavor
- 12 Fresh red chilies
- 12 cloves of garlic
- 5 pieces of star anise
- 2 tsps each: cumin seeds, coriander seeds
- 1 ½ tsp cardamom seeds
- 1 medium red onion chopped6 tbsp fresh lemongrass chopped
- 3 tbsp fresh galangal (Thai ginger), chopped
- 200 gm Organic Tofu / taukwa
- 150 gm Baby broccoli. Chopped into florets
- 100 gm Organic carrots, diced
- 100 gm White button mushrooms, quartered
- 100 gm Russet potatoes (par-boiled)
- 200 ml Trim coconut milk
- Handful of roasted peanuts & chopped coriander to garnish
- Blend the fresh ingredients with some olive oil in a food processor to a coarse paste.
- In a crock-pot, over low heat with just enough oil to smear the bottom, cook 3-4 tablespoons of the massaman curry paste, till the color turns a shade darker and you can smell the aroma of the fresh spices.
- Add in the diced tofu, potatoes, mushrooms, baby broccoli & carrots & cook for 5 minutes on low heat.
- Stir in the coconut milk, 100 ml of water and slow cook for about 30 minutes till the veggies are done.
- Garnish with roasted peanuts & coriander. Serve with Soba noodles or Thai jasmine rice.
The massaman paste can be frozen in an airtight container upto 2 weeks. The curry always tastes better on day 2 once the flavors have deepened.