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Mild Vegan Massaman Curry

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.

Difficulty: Intermediate
Dietary: Dairy Free, Egg Free, Gluten Free, Vegan, Vegetarian
Description

Balances vata and kapha; pitta in moderation, and omit the chili peppers.

Ingredients
  • 1/2 cup raw peanuts (see note for nut free tips)
  • 13.66 oz can full fat, unsweetened organic coconut milk
  • 3 tablespoons mild massaman curry paste (recipe below)
  • 1 bay leaf
  • 4 tablespoons coconut sugar or jaggery
  • 1/2 inch piece Saigon cassia cinnamon stick
  • 1/2 tablespoon tamarind paste
  • zest of 1/2 small lime
  • 1 tsp tamari sauce
  • 1 tsp toasted sesame oil
  • 3 teaspoons sea salt (plus extra)
  • 1 1/2 cups water
  • 1 lb organic tofu (firm or extra firm, cut into 1 inch cubes (optional))
  • 3/4 lb red potatoes (cut into 1 inch chunks)
  • 2 medium carrots (cut into 1/4 inch rounds)
  • 8 oz sliced baby bella mushrooms
  • 3 baby bok choy (white stalks and green tops separated)
  • 1 medium red onion (sliced, medium thickness)
  • 1/2 large sweet red bell pepper (sliced)
  • 1/2 large sweet yellow pepper (sliced)
  • 2 cups snow pea pods
    • To serve
  • cooked brown basmati rice
  • cilantro or Thai basil (for garnish (optional))
  • red chili pepper (for extra spice)
  • crushed roasted peanuts (for garnish (optional))
    • Mild massaman curry paste
  • 1 Tbsp cardamom seeds
  • 4 whole cloves
  • 2 Tbsp coriander seed
  • 1 tsp cumin seed
  • 1 tsp fennel seed
  • 1 tsp chili pepper flakes
  • 1 tsp whole peppercorns (or 2 whole long peppers)
  • 2-3 medium shallots (or 1 small red onion, chopped)
  • 8 garlic cloves (peeled)
  • 3 stalks lemongrass (sliced)
  • 3 inch piece fresh ginger or galangal (peeled and minced)
  • 1 tsp turmeric
  • 2 tsp ground Saigon cassia cinnamon
  • 1 tsp sea salt
  • 1/4 tsp ground nutmeg
  • 3 Tbsp creamy peanut butter (no sugar or fillers; or tahini for nut free)
  • 1-5 Tbsp water (as needed to blend)
Instructions
    Curry paste
  1. 1
    Grind the whole spices (cardamom, cloves, coriander, cumin, fennel, chili flakes and peppercorns) in a dedicated coffee grinder or spice grinder.
  2. 2
    Add all the remaining paste ingredients to a food processor or high powered blender with the ground spices.
  3. 3
    Process until smooth, adding 1-5 Tbsp of water as needed to make a smooth, creamy paste.
    4. Curry
  4. 4
    Toast the peanuts in a pan over low to medium heat until lightly brown, about 5 minutes, stirring frequently to prevent burning.
  5. 5
    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.
  6. 6
    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.
  7. 7
    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.
  8. 8
    Add the tofu, potatoes, carrots, mushrooms and white bok choy stalks and cook on medium low, uncovered, until the potatoes are soft.
  9. 9
    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.
  10. 10
    Taste and season with additional salt and spices as needed.
  11. 11
    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.
Read it online: https://www.bwellayurveda.com/recipe/mild-vegan-massaman-curry/

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