Massaman Curry

In the fall and winter, coconut based curries are incredibly invigorating. This vegan, gluten free version of the Thai classic, massaman curry is easy to throw together. Vary the vegetables and protein to your liking. I used veggies on hand but other tasty options include snow peas, baby corn, and bell pepper. Chop everything roughly the same size to help even cooking times. For protein TVP is great because it absorbs flavors like a sponge. Other protein options include tofu, chickpeas, or kidney beans.

Add what you’d like.

Ingredients:

1 32oz can coconut milk
½ Onion, Chopped
1 cup Broccoli, chopped
1 cup Cauliflower, chopped
1 cups Potato, chopped
½ Carrot, chopped
½ Bell Pepper, chopped
2 oz Spinach or Kale
2 T Curry Powder (Recommended: Bolst)
2 T Tamarind Chutney
2 T Peanut Butter
1 T Lemon Juice or Lime Juice
1 t Ginger
5 cloves of garlic, minced
salt to taste
chili powder to taste

It’s all about balancing the flavors. More than likely you’ll need to adjust several times with this dish. The end result should be sweet, a little spicy with the very present warmth of the coconut milk.

Method

Saute onions and garlic a few minutes to draw out juices in a wok. Now add in your potatoes. Allow around 10 minutes to cook and brown partially, stirring when needed. Now add in all other ingredients except lemon juice. If necessary throw in some water. Allow to cook covered for about 30-40 minutes or so on medium low. Once the dish is almost cooked, squeeze in the lemon or lime juice. Garnish with lemon or lime as well. Serve with rice. Suggested wine pairing: Riesling.

Massaman Curry