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Vegan Massaman Curry

9/3/2014

3 Comments

 
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Massaman curry is a traditional Thai dish usually made with beef, lamb or chicken.  It's got a slight tangy flavour that differs from other curries, usually from the fish sauce and tamarind flavouring. I love the scent of lemongrass and keffir leaves so I thought I'd turn this into a vegan dish with tofu and lots of vegetables.

Loaded with sweet potatoes, beans, carrots and capsicum, it's a healthy vegan alternative with the same thick coconut tangy curry flavour. Easy to make and stores in the freezer wonderfully to have for later. 

The first step is to make the paste. You can always get store made paste, make sure however they are vegan. A lot have fish sauce as an ingredient. Maesri does a really good range of curry pastes that are vegan if you are short on the ingredients. However I love making everything from scratch, the fresh ingredients makes this paste divine.

It's quite simple to make, as long as you have all the ingredients it's a simple whiz up in the blender. I usually double the ingredients and make a large jar (roughly 2 cups) and then store the leftover in the fridge or freezer until the next time I crave curry!


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Vegan Massaman Curry


curry paste
1/2 cup roasted peanuts
1/4 cup maple syrup
1/4 cup tamari
1/4 onion
2 cloves garlic
juice of 2 limes
1 1/2 tsp lime rind

3 inch piece of ginger
3-4 keffir lime leaves
2 dried chilli (depending on taste)
1 stalk lemongrass
1 tsp cumin
1 tsp coriander
1 tsp tumeric
1/2 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
1/8 tsp cardamom
1/8 tsp pepper



1 can coconut cream
1 cup vegetable stock

1 med sweet potato
1 cup chopped green beans
2 carrots
1 red capsicum (bell pepper)

1 pack firm tofu
3 bay leaves
fresh coriander (cilantro)


1. Combine all the ingredients for paste in a blender and blend on high speed until it turns into a smooth paste. This should make up roughly a cup. It is best to let it sit in fridge for a couple of hours, just to let it set and the flavours integrate. This makes roughly 1 cup of curry paste.

2. Cube the sweet potato and tofu into 1 inch size chunks, chop the beans, carrots and capsicum into 1 inch length pieces - I always like chunky vegetables in my curry

3. Heat the coconut cream, vegetable stock, curry paste and bay leaves in a large pot until boiling, then turn it down to med heat and let it simmer. You can start off with half a cup of paste and then add more according to taste.

4. Add in the sweet potatoes and on med heat for 6-7 mins

5. Give it a stir to make sure nothing is sticking to the bottom, then add in carrots for a further 5 mins

6. Gently stir, then add in the beans for another 5 mins

7. Stir again, then add the capsicum for about 3 mins

8. At the end add in the tofu and turn off the heat. The residual heat will cook the tofu without making it go too soft

9. Let sit for about 15 mins to let the flavours soak in. Serve over rice or lentils and garnish with freshly chopped coriander


* If you don't have all the ingredients you can easily buy a can of curry paste, a good vegan brand is Maesri, which is readily available in most big food stores.

* The curry taste fantastic after it's been sitting for a while, usually if I have it in the evening I'll make it in the morning and leave it in the pot. When it's dinner time, I'll heat it up and have it then.

* I freeze the leftovers into individual portions and keep in the freezer to have for later.


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3 Comments
Jules link
19/6/2014 01:16:34 am

Such beautiful recipes Binny. I have been looking at Bikram and this lead me to your blog page, love it all. Am seriously considering Bikram, have a few injuries/ailments and like you pain is something I live with but believe the best outcome is healthy body, healthy mind. I love how you say no one is perfect and to let go of any expectations or perceptions in class, it can be intimidating. Thank you for these amazing recipes, Vegan Massaman Curry here we come tonight.
Have a beautiful day
Jules

Reply
jules
20/6/2014 05:51:36 am

Made this as mentioned last night and thank you Binny, exactly the curry I was looking for, used 1 coconut cream and 1 coconut milk and included Pumpkin and cauliflower as well. This will be a regular at my dinner table.

Reply
Binny
20/6/2014 07:28:16 am

That's wonderful to hear! Glad you're enjoying the recipes. I hope you can get into a Bikram class soon, even though it's intense and hard it changed my life. I still suffer from pain but now it's manageable and I can function normally. Keep me updated if you wish! xx




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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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