Vegan massaman curry, pumpkin and snake beans

 

Your gourmet taste buds will adore this flavorful curry. Follow this easy recipe to create a vegan massaman curry from the scratch. Preparation + cooking will take about one hour but it's well worth the effort !

Will serve 4 persons.

 

Curry paste

10 large dried red chilies, seeds removed
2 star anise 
1 small cinnamon stick
4 cardamom pods (only the inside seeds)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 nutmeg
8 chopped garlic cloves
8 small shallots, chopped
2 lemongrass stalks, finely chopped 
3 cm finely chopped galangal 
2 teaspoons fermented beans paste
 
Dry-fry the chilies until they become crispy. Take care, they burn fast !
Lightly dry-fry star anise, cinnamon, cardamom, coriander, cumin and nutmeg, to release their flavors.
Grate the nutmeg. Place the dry ingredients into a mortar and reduce them to powder.
Add little by little chilies and fresh ingredients (it's easier to pound if you add the ingredients little by little).
Pound until smooth, then add beans paste and pound for one more minute.
 
If you don't use the paste immediately, place it in a jar and cover it with oil to protect from oxidation. In the refrigerator, you can keep the paste for 1 week.

 

Vegan curry sauce
Curry paste prepared according to the above recipe
4 tablespoons vegetable oil
3 bay leaves
Half of a cinnamon stick
500 ml of coconut cream
500 ml vegetable stock
2 tablespoons soy sauce
1 tablespoon coconut sugar 
3 tablespoons tamarind juice

Pinch salt

500 g pumpkin, peeled and cut into 2 cm pieces

1 large carrot, peeled and cut into 2 cm slices
2 medium sized potatoes (total weight about 500 g), peeled and cut into 4 cm pieces
1 large onion, sliced

100 g snake beans, cut into 4 cm lengths
12 cherry tomatoes
4 tablespoons of roasted unsalted peanuts
 
Heat the oil in a large pan or wok and stir-fry curry paste with bay leaves and cinnamon for about 2 minutes, stirring until it releases the flavors.
Add coconut cream, few spoons at a time. Then add stock and bring to the boil.
Add seasoning (soy sauce, coconut sugar, tamarind and salt), pumpkin, carrot, potatoes and onion. 
Cook on very low heat for about 25 minutes, stirring occasionally. Taste to see if any additional seasoning is necessary. Add snake beans and cook for 5 more minutes.
Remove from heat, then add tomatoes and peanuts.
Serve with fresh rice noodles.

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