Recipe for vegan Massaman Curry made with massaman curry paste made from scratch. This is the vegan version of the recipe. Recipe with step by step pictures and video.
This super aromatic curry is very easy to make even though there are a lot of ingredients going on. Traditional Massaman curry is made with beef and simmered for hours but this is my veggie version. This is Indian and Thai flavors coming together for a superb meal. The curry paste can be made in bulk and stored in the freezer for later use. The paste freezes well. I buy ingredients like lemon grass, Kaffir lime leaves and Galangal in bulk and store in the freezer. They freeze very well. In Bangalore, these ingredients are available in places like Trikaya, Deep rooted, Food Hall, Natures Basket etc..
Here are some things used for this recipe that you can buy online Le Creuset Dutch Oven Ceylon Cinnamon Peanut Butter Canned Coconut Milk
Here is the video of how to make Massaman Curry – Vegan Recipe With Homemade Curry Paste
Here is the recipe of Massaman Curry – Vegan Recipe With Homemade Curry Paste Massaman Curry Paste from Scratch Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside. If you are pressed for time or you live abroad where you get good quality curry paste, you can use that too. This paste freezes well. Just thaw and use whenever required.
Coconut oil is used for making this recipe. Heat coconut oil in a pan and add in the whole spices. Saute for a few seconds. Add in the curry paste.
Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves.
Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame.
Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith.
Add in the tamarind extract to the pan. Cook for a few minutes.
Add in the peanut butter and coconut milk.
Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions.
Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
Massaman Curry Paste
1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1/2 inch cinnamon 1 cardamom 1 pod garlic 2 tablespoon shallots 1 inch galangal, roughly chopped 1 teaspoon lemon grass, chopped 3 kaffir lime leaves 6 dried red chillies 1 pinch of nutmeg, grated 2 - 3 tablespoon water
For the Massaman Curry
2 tablespoon coconut oil 1 star anise 3 cloves 1 bay leaf 1/4 cup onion, diced 1.5 teaspoon salt 1 teaspoon red chilli powder 1 teaspoon palm sugar or jaggery 1 stalk lemon grass chopped 3 - 4 kaffir lime leaves (makrut leaves) 1 cup potatoes, diced 1 cup carrot, diced 1/2 cup beans, diced 1/2 cup green peas 1/2 inch tamarind 1.5 tablespoon peanut butter 400 ml canned coconut milk 1/4 cup red bell pepper 1/4 cup yellow bell pepper 1/4 cup green bell pepper 1 tablespoon coriander leaves, chopped 1 tablespoon spring onion, chopped 1.5 cups water (divided)
Roasted peanuts for serving
Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.
Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Massaman Curry Paste
1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 1/2 inch cinnamon 1 cardamom 1 pod garlic 2 tablespoon shallots 1 inch galangal, roughly chopped 1 teaspoon lemon grass, chopped 3 kaffir lime leaves 6 dried red chillies 1 pinch of nutmeg, grated 2 - 3 tablespoon water
For the Massaman Curry
2 tablespoon coconut oil 1 star anise 3 cloves 1 bay leaf 1/4 cup onion, diced 1.5 teaspoon salt 1 teaspoon red chilli powder 1 teaspoon palm sugar or jaggery 1 stalk lemon grass chopped 3 - 4 kaffir lime leaves (makrut leaves) 1 cup potatoes, diced 1 cup carrot, diced 1/2 cup beans, diced 1/2 cup green peas 1/2 inch tamarind 1.5 tablespoon peanut butter 400 ml canned coconut milk 1/4 cup red bell pepper 1/4 cup yellow bell pepper 1/4 cup green bell pepper 1 tablespoon coriander leaves, chopped 1 tablespoon spring onion, chopped 1.5 cups water (divided)
Roasted peanuts for serving
Take all the ingredients listed under curry paste and grind it along with a little water. Grind to a paste. Set aside.
Heat coconut oil in a pan and add in the whole spices. Sauté for a few seconds. Add in the curry paste. Sauté the curry paste till the oil is separated and the mixture is dry.
Add in the diced onions and sauté for a minute. Add little water. Add in the salt, palm sugar, red chilli powder, lemon grass and kaffir lime leaves. Add in the veggies – potatoes, carrots and beans. Cover and cook for 10-12 minutes on medium flame. Add in green peas and cook for a few minutes more. Add a little water if the mixture looks dry.
In the mean time, soak the tamarind in hot water. Soak for 10-15 minutes. Squeeze to extract the tamarind pulp. Discard the seeds and the pith. Add in the tamarind extract to the pan. Cook for a few minutes. Add in the peanut butter and coconut milk. Add in the bell peppers. Simmer for a few minutes.
Finally, finish with a generous sprinkling of coriander leaves and spring onions. Top the massaman curry with roasted peanuts and spring onions. Serve the curry with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/massaman-curry-vegan/
Kung Pao Chickpeas Recipe. Stir fried Chickpeas tossed with veggies and roasted peanuts. Recipe with step by step pictures and video.
This is my vegetarian take on the classic restaurant favorite, the Kung Pao Chicken. Here is the recipe for Kung Pao Chicken . Cooked Chickpeas are coated with corn starch and stir fried till crisp and dry. It is then tossed in a garlicky, veggie sauce and is a perfect side if you are a vegetarian. The chickpeas makes it a very hearty dish. I like to add a lot of minced garlic and ginger for that extra flavour and punch.
Here are some things you can buy online for making this recipe Alda Wok Kikkoman Soy Sauce Rice Vinegar Chilli Sauce
Here is the video of Kung Pao Chickpeas Recipe
Here is the recipe for Kung Pao Chickpeas First, lets prep the chickpea. Soak the chickpea overnight in water.
Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. The chickpea would be cooked tender. ***The same can be done in an instant pot too. Note: You can also use canned chickpea if you are pressed for time.
Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Use the biggest burner on the stove for making Chinese stir-fries. High heat is key. Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds.
Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes.
Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine.
Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts.
Serve with rice. Print
Chickpea Prep
1 cup chickpeas 2 cups water 1/2 teaspoon salt 1 teaspoon soy sauce 1 tablespoon corn starch
Other Ingredients
3 tablespoon peanut oil (divided) 1.5 tablespoon peanut oil 2 tablespoon ginger, minced 2 tablespoon garlic, minced 12 dry red chillies, de-seeded and chopped 1/2 cup onions, diced 1/2 cup green bell pepper, diced 1/2 cup red bell pepper, diced 2 tablespoon spring onions, chopped 3 tablespoon roasted peanuts
Kung Pao Sauce
4 tablespoon soy sauce 2 teaspoon rice vinegar 1.5 teaspoon chilli sauce 1 teaspoon sugar 1/4 teaspoon black pepper powder 1 tablespoon corn starch 1 cup water
Soak the chickpea overnight in water. Drain and add it to a cooker. Add two cups of water and salt. Cook for about 12 minutes on medium flame. Ignore the number of whistles. After the said time, remove from heat and let the pressure settle. Open the cooker and drain the chickpea. Add the drained chickpea to a bowl. Add in the soy sauce and the corn starch. Mix well to combine. Let the chickpea marinate for 10 minutes.
Heat a wok on high heat. Add 1.5 tablespoon of peanut oil. Add in the marinated chickpea and sauté for a few minutes till its crisp and dry. Remove to a bowl and set aside.
Add in the remaining oil. Add in the minced garlic and the ginger. Sauté for a few seconds. Prep the dried red chillies. Remove the seeds from the chillies and chop them into small pieces. Add in the chopped chillies and sauté for a few seconds. Add in the onions and the bell peppers. Sauté for a few minutes. Add in the chickpea and toss well to combine.
In the mean time, make the sauce. Take a bowl. Add in all the ingredients listed under “sauce”. Mix well to combine. Add in the sauce to the pan. Sauté for a couple of minutes so the veggies and chickpeas is well coated in sauce.
Finish with a generous sprinkle of chopped spring onion and roasted peanuts. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
