Vegan Massaman Curry in 5 minutes! | THE HAPPY PEAR

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

massaman curry paste

💰Cheaper: red curry paste

Red curry paste is more widely available and less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower price.

vegetable broth

💰Cheaper: water

Water can be used for a lighter version.

Chop 300 g block of tempeh finely and add to the pan.

Slice 1 twig of lemongrass and add to the blender.

Add 3 cloves of garlic to the blender.

Add a thumb-sized piece of ginger (unpeeled) to the blender.

Add 1/2 red chili to the blender.

Add 1 tsp cumin seeds, 1 tsp cinnamon, and blend the paste.

Pour 1 tin of coconut milk into the pan for creaminess.

Add 500 ml of vegetable stock to the pan.

Add 1.5 tbsp almond butter to the pan.

Toast 1 tsp of cumin seeds in the pan.

Add a dash of maple syrup (about 1 tsp) and a squeeze of lemon to the pan.

Blend the sauce mixture until smooth.

Add 2 tbsp of tamari to the pan with the tempeh.

Stir the tempeh to coat it in the sauce.

Chop and add 3 scallions to the pan.

Add 1 red pepper and 1 yellow pepper to the pan.

Cook the tempeh and vegetables until they start to brown.

Add the rest of the sauce to the pan once the tempeh is cooked.

Add 1 tsp of turmeric to the pan for color and flavor.

Slice scallions at an angle for garnish.

Slice fresh chili for garnish.

Serve with rice, noodles, or couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens