Hello, hope you are having a lovely day. Today’s recipe is inspired by a little Thai takeaway restaurant in Leicester, my husband and I stumbled across it one day and decided to order a cashew-based vegan Massaman curry. It was the first time I had tried it and my mind was blown. Traditionally, the curry is made with meat and usually contains some sort of seafood derived ingredients such as shrimp paste or fish sauce but my recipe will be “veganized”. This recipe is not the hardest to pull off but I must say a lot of work goes into it, so make sure you have some time. I promise it is worth it!
- 2-3 Tbs vegan Massaman paste. Note: You can use a shop bought one but be careful of non-vegan ingredients such as shrimp paste. If you want to make your one from scratch I have a separate ingredient list below this one.
- 1 onion
- 4 garlic cloves
- 1 eggplant
- 300g potatoes
- 1 red pepper
- 200g broccoli florets
- 2 carrots
- 1 can coconut milk
- 3/4 cup cashews
- 1 vegetable stock
- 1 1/2 cup water
- 2 tbs oil non-scented oil of choice (e.g. coconut oil, rapeseed or vegetable).
- 3 tbs soy sauce
- 3 tbs tamarind paste
- 1/3 cup sweetener (e.g. agave or sugar)
- 1 block of tofu (preferably firm or extra firm).
- Optional ingredients: peanut, coriander and lime for garnish
Ingredients for homemade Massaman paste:
Note: If you choose to make your paste you will need a blender or food processor.
- 2 tsp cinnamon powder
- 1 tsp nutmeg powder
- 1 tsp roasted coriander seeds (preferably grounded)
- 4 cardamon pods
- 1 handful coriander
- 1 lemongrass stick
- 1 deseeded red chilli
- 2-3 shallots or 1 onion
- 4 cloves garlic
- Half a thumb of ginger
- 1/3 cup roasted peanuts
Paste instructions: Throw all of the ingredients above into a blender until it becomes a paste consistency, simple! You may need to add a splash of oil if the paste is too dry.
- First, dice the eggplant into squares (roughly 3cm). Salt them generously and set them aside whilst you prep everything else. Note: make sure you rinse with cold water before use.
- Next, dice your peppers, carrots, onions and garlic. Note: leave your garlic and onions in a separate bowl.
- Then, chop the potatoes into squares (roughly 4cm).
- Next, remove the excess water from the tofu by using a tofu press or patting them dry with a kitchen towel.
- Lastly, blend the cashews and water in a highspeed blender to make cashew milk.
- First, put a tablespoon of oil into a big pot and fry the onions and garlic. Add the massaman paste and continue to fry on low-medium heat. Add a little vegetable stock or oil to help break apart the paste. Once the paste has broken down add the potatoes, peppers and carrots.
- Next, pour in the coconut milk, remaining veg stock, tamarind paste, soy sauce, sweetener and cashew milk. Bring the veg to a boil and then place the pot onto a medium heat. Let the liquid cook down for 20 minutes.
- Once the potatoes are soft check the taste. Add a tablespoon of curry powder, half a teaspoon of cinnamon and half a teaspoon of coriander powder (if necessary). At this point, you should salt to taste.
- Now, add a tablespoon of oil to a pan and fry the eggplant until it starts to brown, once it starts to brown add a sprinkle of curry powder and a tablespoon of soy sauce. Cook until the liquid evaporates. Then, add it to the curry.
- Next, add the broccoli florets to the curry and continue to cook until the broccoli is al dente.
- Then, coat the diced tofu in corn starch or flour and then dust of the excess flour and fry until golden.
- Finally, serve the curry in a bowl, top it with with the tofu, and the optional peanuts, coriander and lime.
Note: You can eat the curry by itself as it has carbs already but I usually serve it with jasmine rice or your standard white rice will do!