Vegetarian Thai Massaman Curry Recipe
If you’re looking for a flavorful, comforting dish that combines a rich blend of spices and aromatic ingredients, look no further than this Vegetarian Thai Massaman Curry. Known for its delicate balance of flavors from roasted peanuts, tangy tamarind, and the heat of dry red chilies, this curry is not only a treat for your taste buds but also offers a hearty, nutritious meal. Packed with protein-rich tofu, vibrant vegetables like broccoli and carrots, and a creamy coconut milk base, this dish is perfect for a satisfying weeknight dinner. Whether you’re following a vegetarian diet or simply craving a dish thatβs both flavorful and filling, this Massaman curry ticks all the boxes.
Culinary Origin
Massaman curry originates from Thailand, but it has strong influences from Persian and Indian cuisines, which is reflected in the variety of spices used. The dish is often considered a gateway for those new to Thai cuisine due to its mild yet deeply flavorful profile.
Ingredients for Vegetarian Thai Massaman Curry
This recipe uses a mix of fresh and roasted ingredients, ensuring that the flavor profile is both complex and aromatic. Let’s break down what you’ll need.
For the Massaman Curry Paste
| Ingredient | Quantity |
|---|---|
| Masaman Curry Paste | 4 tablespoons |
| Roasted Peanuts (Moongphali) | 1 tablespoon |
| Spring Onion Greens | 2 stalks, finely chopped |
| Garlic | 2 cloves, minced |
| Tamarind Paste | 1 teaspoon |
| Dry Red Chillies | 2 |
| Galangal or Ginger | 1 inch |
| Lemon Grass | 1 stalk, chopped |
For Roasting
| Ingredient | Quantity |
|---|---|
| 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 |
For the Masaman Curry
| Ingredient | Quantity |
|---|---|
| Coconut Milk | 300 ml |
| Tofu | 200 grams |
| Broccoli | 1 small head |
| Carrot (Gajjar) | 1, sliced lengthwise into 1-inch pieces |
| Palm Sugar | 2 teaspoons |
| Salt | To taste |
Allergen Information
- Peanuts: This recipe contains peanuts, so it is not suitable for individuals with peanut allergies.
- Soy: Tofu is used in this recipe, which contains soy, making it unsuitable for those with soy allergies.
- Coconut: The curry includes coconut milk, so it should be avoided by those with coconut allergies.
Dietary Preferences
- Vegetarian: This dish is 100% vegetarian, making it perfect for those who follow a plant-based diet.
- High-Protein: With tofu as a key ingredient, this curry is a good source of plant-based protein.
- Gluten-Free: This recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
Preparation & Cooking Instructions
Step 1: Roasting Spices
Begin by dry roasting the spices for the curry paste. In a small roasting pan, combine the coriander seeds, cumin seeds, cloves, bay leaf, cardamom pods, and cinnamon stick. Roast them on medium heat for about 3 to 4 minutes, until the aromas are released. Once roasted, turn off the heat and set aside to cool.
Step 2: Making the Massaman Curry Paste
Once the roasted spices have cooled, transfer them to a grinder or blender. Add the masaman curry paste, roasted peanuts, spring onion greens, garlic, tamarind paste, dry red chilies, galangal (or ginger), and lemon grass. Blend everything together to form a smooth, fragrant paste, adding just a little water if necessary to achieve the right consistency. Set the curry paste aside.
Step 3: Stir-Frying the Vegetables
Heat a teaspoon of oil in a heavy-bottomed saucepan over medium heat. Add the broccoli and carrot slices, and stir-fry them for a few minutes until they are partially cooked. Sprinkle a pinch of salt over the vegetables as they cook to enhance their flavor.
Step 4: Making the Curry
Once the vegetables are partially cooked, add the prepared curry paste into the pan, followed by coconut milk, tofu, palm sugar, and salt. Pour in about 1 cup of water to help achieve the desired consistency of the curry. Stir everything together, bringing the mixture to a brisk boil. Allow the curry to boil for 3 to 4 minutes to let the flavors meld.
Step 5: Adjusting the Seasoning
Once the curry has boiled, turn off the heat. Taste the curry and adjust the seasoning by adding more salt, palm sugar, or water as needed to suit your preferences.
Step 6: Serving
Transfer the curry into a serving bowl and serve it hot with steamed Jasmine rice for a perfect Thai-inspired meal. The curry pairs wonderfully with the fragrance and softness of the rice, which complements the rich and creamy curry.
Cooking Tips
- Spice Level: The dry red chilies can be adjusted based on your preferred spice level. You can even remove the seeds to reduce the heat or replace them with milder chili varieties.
- Texture Variation: If you prefer a smoother curry, you can blend some of the vegetables along with the curry paste for a creamier consistency.
- Tofu Alternatives: If you don’t have tofu on hand, you can substitute it with another plant-based protein, such as tempeh or seitan.
- Vegan Version: Ensure that you use palm sugar or brown sugar and that your curry paste does not contain any fish sauce or other animal-based products.
Nutritional Information
This Vegetarian Thai Massaman Curry is not only bursting with flavor but also packed with nutrients.
- Calories: Approximately 350 kcal per serving
- Protein: 15-18 grams (from tofu and peanuts)
- Carbohydrates: 30-35 grams
- Fat: 22 grams (from coconut milk and tofu)
- Fiber: 5 grams
- Sugar: 8 grams (from palm sugar and coconut milk)
Conclusion
This Vegetarian Thai Massaman Curry is a wonderful addition to any weeknight dinner rotation. The vibrant flavors from the blend of roasted spices, coconut milk, and tangy tamarind make it a truly unique and satisfying dish. Itβs easy to make, nutritious, and incredibly versatile. Whether you’re a long-time lover of Thai cuisine or someone trying it for the first time, this curry is sure to impress. Pair it with jasmine rice, and you have a delicious, well-rounded meal that’s perfect for any occasion, from a casual dinner to a special gathering.
