My mild vegan massaman curry, made with a homemade mild massaman curry paste. Many of the ingredients can be found in your local grocery store, but a few may need to be sourced from an Indian, Asian or international grocery store.
Mild Vegan Massaman Curry
Description
Balances vata and kapha; pitta in moderation, and omit the chili peppers.
Ingredients
To serve
Mild massaman curry paste
Instructions
Curry paste
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Grind the whole spices (cardamom, cloves, coriander, cumin, fennel, chili flakes and peppercorns) in a dedicated coffee grinder or spice grinder.
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Add all the remaining paste ingredients to a food processor or high powered blender with the ground spices.
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Process until smooth, adding 1-5 Tbsp of water as needed to make a smooth, creamy paste.
Curry
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Toast the peanuts in a pan over low to medium heat until lightly brown, about 5 minutes, stirring frequently to prevent burning.
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Add 1 cup of the coconut milk to a large pot over medium heat. Add the curry paste and mix well into a creamy sauce, stirring to prevent burning.
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Once it starts to gently bubble, turn the heat down to medium-low and simmer for another 10-15 minutes, stirring occasionally, until it thickens a bit.
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Add the bay leaf, coconut sugar, cinnamon stick, tamarind paste, lime zest, tamari, sesame oil, sea salt, remaining coconut milk and water. Stir to mix well.
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Add the tofu, potatoes, carrots, mushrooms and white bok choy stalks and cook on medium low, uncovered, until the potatoes are soft.
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Add the bell peppers, snow pea pods, red onion, and bok choy greens. Cook for another 2-3 minutes until the bok choy greens are bright green.
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Taste and season with additional salt and spices as needed.
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Serve over cooked brown basmati rice, with optional garnishes to your taste.
Note
- Nut free version: replace the peanut butter in the curry paste with tahini, replace the peanuts in the curry with tahini paste, and garnish with toasted sesame seeds instead of peanuts.
