Insta Recipe: Vegan Massaman Experiment

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

Curry Ingredients

  • 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


  1. Blend the fresh ingredients with some olive oil in a food processor to a coarse paste.
  2. 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.
  3. Add in the diced tofu, potatoes, mushrooms, baby broccoli & carrots & cook for 5 minutes on low heat.
  4. Stir in the coconut milk, 100 ml of water and slow cook for about 30 minutes till the veggies are done.
  5. 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.

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