Vegetarian Massaman Curry

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.

Start by preparing the dried spices: star anise, cinnamon sticks, coriander, dried cumin, green cardamom, black cardamom, cloves, black peppercorns, and dried red chilies.

Toast the dried spices in a pan over medium heat for about 3-5 minutes until they are golden and aromatic, stirring constantly to avoid burning.

Once toasted, allow the spices to cool, then grind them into a fine powder.

In the same pan, add vegetable oil and heat it up. Add chopped onion, garlic, and ginger; sauté until fragrant.

Add the ground dried spices to the sautéed mixture and cook for a few minutes.

Add fried crispy onions to the mixture and stir well.

Add the shrimp paste (or miso/fermented bamboo paste) and continue to cook, allowing the flavors to meld together.

Add about 3/4 cup of coconut milk to the mixture, stirring until the oil starts to separate from the masala.

Once the oil releases from the sides, add kaffir lime leaves or zest and cook for a bit longer.

Add chopped pumpkin and potatoes to the pot, followed by the remainder of the coconut milk and some water to adjust the consistency.

Lower the flame and allow the curry to simmer until the potatoes and pumpkin are tender and have absorbed the flavors, adjusting thickness as desired.

Near the end of cooking, add fried cashew nuts for creaminess.

Serve the curry with plain boiled white jasmine rice for the best flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens