Massaman Curry is a rich Thai Curry. All these flvours combined create this ridiculously tasty dish. If you love curry, I would highly recommend trying this vegan massaman curry!
This dish is super easy to make, it only takes about 25-30 minutes to make and it's so worth it!
We've been having some colder days recently; with some strong winds and rain, I've also heard that some places have been experiences snow. This curry is a great dish to keep you warm and comforted on those colder days!
I have been struggling with blood sugar issues while I've been pregnant, and unfortunately I can't stand up for very long at a time. This meal is great because it doesn't take long to prep for and I can sit down inbetween most of the steps, while it's cooking.
I've also found myself sitting down at the dinner table to peel and cut the vegetables.
This is a great thing that you can get your children involved in. My daughter, who is almost three, sits at the table and passes me the vegetables to peel and she likes to put them in the pot after I've peeled them as well.
Katie and I both really appreciate how supportive you have all been, baring with us while we are unable to post very often. Hopefully we will be to posting lots of new and tasty recipes for you all very soon. Unfortunately I have a feeling it wont be until after baby has been born, but he wont be here for another few months.
I hope you all love this curry as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Massaman Curry - Serves 4
Ingredients
2 tbsp Vegetable Oil
1 Small Onion - Thinly Sliced
1 tsp Cumin Seeds
1 tsp Coriander Seeds
5 tbsp Red Curry Paste - Check out our Thai red Curry Paste here
1 ½ Cups Potatoes - Peeled & Cut into bite size pieces
2 Large Carrots - Peeled and diced ¼” thick
1 Tin Full Fat Coconut Milk
1 - 1 ½ Cup Water
¼ tsp Ground Cinnamon
Dash Ground Cardamom
Dash Ground Nutmeg
2-3 tbsp Soy Sauce - Check out our soya free soy sauce recipe here
1-2 tbsp Golden Syrup
1 tbsp Peanut Butter
1-2 tbsp Lime Juice
Rice to serve
Method
Heat a large saucepan over a medium heat
Add the oil & onions. Fry for 2 minutes
Add the cumin and coriander seeds for 1-2 minutes.
Add the curry paste, Stir to combine and cook for a further 1 minute.
Add the potatoes and carrots. Stir to coat them with the sauce and cook for another 2 minutes
Add the coconut milk, water, cinnamon, cardamon, nutmeg, soy sauce, syrup and peanut butter. Stir to combine everything. Start with 1 cup of water and add more as needed.
The liquid should cover ingredients, add more if it doesn’t.
Simmer on a medium heat. Lower the heat once you’ve reached boiling point.
Simmer for 10-15 minutes or until the potatoes and carrots have softened.
Add the lime juice and stir to mix it in.
Serve
Enjoy!
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