Massaman curry
This decadent Thai curry is packed with vegetables in a rich coconut sauce, delicately seasoned with cumin, cinammon, cardamom, cloves, and tamarind paste. It is very rich, though, so make sure you pair it with a lean, protein-rich dish to balance it out!
Inspired from Vegan Richa's Everyday Kitchen Cookbook.
Ingredients
- 2 tsp coconut oil (9g)
- 100g thinly sliced or chopped red onion
- 10g ginger paste
- 12g crushed garlic
- 210g cauliflower florets
- 120g chopped capsicum
- 75g chopped broccoli or green beans
- 60g chopped carrots
- 90g cubed tofu or edamame
- 40g red curry paste (the quality of the paste is paramount for the success of this dish, so choose a good brand!)
- 3/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 24g almond butter
- 24g peanut butter
- 10g sugar
- 1/2 tsp tamarind
- 260 mL coconut milk
Instructions
- In a bowl, whisk together the coconut milk, tamarind paste, sugar, salt, almond butter and peanut butter.
- Blanch the cauliflower, carrots and broccoli/green beans in a pot of boiling water. Make sure you don't overcook the vegetables, they need to keep some bite. Drain and reserve.
- Heat up coconut oil over medium heat in a large pan, and fry the red onion and capsicum together to tenderise them a little.
- Add to the pan the cubed tofu and keep frying everything, stirring regularly.
- Add ginger and garlic and keep frying for ~2-3 min.
- Add red curry paste, coat everything in it and keep frying for ~2-3 min.
- Add spices, and mix well.
- Add cauliflower, carrots and broccoli/green beans, and mix well.
- Add the coconut milk from above, and mix well. Reduce heat, and let it simmer until desired consistency.
- Serve over white rice, or legume pasta to increase the protein content of this very fatty dish!
Nutritional information
Kcal Protein Carbs Fat 1081 34g (13%) 67g (25%) 75g (63%)