Vegetarian Thai Massaman Curry Recipe
Experience the rich flavors of Thailand with this vegetarian Massaman curry recipe, packed with aromatic spices, creamy coconut milk, and a delightful mix of vegetables and tofu. It’s a perfect dish for a cozy weeknight dinner or for impressing your guests at parties. This curry balances sweet, spicy, and savory elements in every bite, making it a flavorful addition to your recipe repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Roasted Peanuts (Moongphali) | 4 tablespoons |
| Spring Onion Greens, finely chopped | 1 stalk |
| Garlic cloves | 2 |
| Tamarind Paste | 1 teaspoon |
| Dry Red Chillies | 2 |
| Galangal (or ginger) | 1 inch |
| Lemon Grass, chopped | 1 stalk |
| Coriander (Dhania) Seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Bay leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Coconut milk | 300 ml |
| Tofu | 200 grams |
| Broccoli (small head) | 1 |
| Carrot (Gajjar), cut lengthwise | 1 medium-sized carrot |
| Palm Sugar (or brown sugar) | 2 teaspoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 3
Cuisine: Thai
Course: Dinner
Diet: High Protein Vegetarian
Instructions
-
Roast the Spices
Start by dry roasting the whole spices to bring out their aromas. In a small roasting pan, add coriander seeds, cumin seeds, cloves, cardamom pods, bay leaf, and cinnamon stick. Heat the pan on medium and roast for about 3–4 minutes, or until you can smell the spices releasing their fragrance. Once done, turn off the heat and set aside. -
-
Make the Massaman Curry Paste
Once the spices are roasted and cooled slightly, combine them with tamarind paste, garlic, dry red chillies, galangal (or ginger), and lemon grass in a mixer grinder. Add just a little water and blend everything together into a smooth paste. Set the curry paste aside for later use. -
Prepare the Vegetables
Heat 1 teaspoon of oil in a heavy-bottomed saucepan. Add the chopped broccoli and carrots to the pan, sprinkle with a pinch of salt, and stir-fry the vegetables on medium heat for about 5 minutes, until they are partially cooked but still crisp. -
Cook the Curry
Add the prepared Massaman curry paste to the pan with the stir-fried vegetables. Stir well to coat the vegetables in the fragrant paste. Then, pour in the coconut milk, followed by 1 cup of water. Add the tofu cubes, palm sugar, and more salt to taste. Stir all the ingredients together and bring the mixture to a brisk boil over medium-high heat for 3–4 minutes. If you prefer a thinner consistency, add more water to adjust the curry to your liking. -
Final Adjustments
Once the curry comes to a boil, check the seasoning and spice levels. Adjust the salt and sweetness by adding a bit more palm sugar or salt, depending on your taste preferences. -
Serve
Turn off the heat and transfer the curry to a serving bowl. Serve the vegetarian Massaman curry hot, accompanied by fragrant Jasmine rice, for a comforting and delicious meal perfect for any occasion.
Additional Tips
- Substitute for Tofu: You can swap tofu with other plant-based protein sources like tempeh or seitan if desired.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, peas, or baby corn to customize the dish.
- Spice Level: Adjust the number of dry red chillies according to your preferred spice level. If you prefer a milder curry, you can reduce the number of chillies.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2–3 days. Reheat before serving.
This Vegetarian Thai Massaman Curry is not only a perfect weeknight meal but also makes for a great dish to serve at dinner parties. The flavors are bold, yet the dish is easy to prepare, ensuring you get a taste of authentic Thai cuisine with a healthy, plant-based twist. Enjoy!
