Vegan massaman curry with pumpkin and snake beans


Vegan massaman curry with vegetables

This tasty curry will delight the taste buds of vegan gourmets. Follow this easy recipe to create your own curry paste and simmer your vegetables in it. The preparation + cooking will take about an hour but you will be amply rewarded for your efforts.

Serves 2.


Curry paste:

5 dried cayenne peppers, seeds and stems removed.

1 star anise

1 small cinnamon stick (about 10 cm long or 4 to 5 g)

The seeds of 3 green cardamom pods

1 teaspoon coriander seeds

1 teaspoon cumin seeds

½ nutmeg

10 g lemongrass, chopped

15 g galangal, chopped

15 g garlic

15 g shallot

1 teaspoon salted soybeans


Dry roast the peppers until they become crunchy. Beware, dry chilies burn easily! Lightly dry toast the star anise, cinnamon, cardamom, coriander, cumin and nutmeg to release their aromas. Place all dry ingredients in a mortar and grind to a powder.


Then add the lemongrass and galangal and pound to a paste. Then add the garlic and shallot. Pound again until the paste is really homogeneous. You should no longer be able to distinguish one ingredient from another. At this point, add the salted soybeans and pound for another minute. In total, it takes about 15 minutes to obtain a smooth paste.


Curry sauce:

Curry paste prepared according to the above recipe.

250 ml coconut cream

250 ml vegetable stock

1 bay leaf

1 small cinnamon stick

2 tablespoons soy sauce

½ tablespoon coconut sugar

1½ tablespoon tamarind juice

1 pinch of salt

80 g pumpkin, peeled and cut into slices about 1 cm thick

40 g carrot, peeled and cut into slices about 0.5 cm thick

40 g potato, peeled and cut into slices about 1 cm thick

40 g onion, sliced

40 g snake beans, cut into 3 cm lengths

4 cherry tomatoes

1 tablespoon unsalted peanuts, dry roasted


Bring half of the coconut cream to the boil and dissolve the curry paste in it. Then add the rest of the cream until the mixture is homogeneous. Add the stock, cinnamon, bay leaf and bring to the boil. Stir in the seasoning (soy sauce, coconut sugar, tamarind and salt), pumpkin, carrot, potato and onion.


Cook over very low heat, covered, for 20 minutes, stirring occasionally. Add the snake beans and taste to adjust the seasoning. Cook for an additional 2 minutes.


Remove from heat, transfer to a serving dish and garnish with tomatoes and peanuts.

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