Again a Curry ? But of course, because what would be a vegan life without curries. Personally, I love them more than anything because they are so quick to make. The variations are also really endless and so you can cook your way through the year with always new ideas. If you are reading this Recipe I am in Barcelona right now with my husband. I’ve been there a few times, but he’s never been there and I really want to show him this great city. Of course, I use the trip also once to get me new ideas and inspiration. I am already sooooo excited!
What actually is a massaman curry?
At the very beginning, I would like to briefly note again that today’s Curry is a variation. The original Massaman curry comes from Thailand and is made with a special curry paste and not (as in our case) with ground spices. For the paste you actually need Thai shallots, chili peppers, garlic cloves, galangal, lemongrass, coriander seeds, cumin seeds, peppercorns, salt and shrimp paste. That’s when I realized pretty quickly that no one has that in the house (and it’s not vegan either) and interpreted the recipe for myself. Quick, easy and with ingredients that everyone has in the cupboard.
Dinner with vegan friends? Let’s make curry
Plant-based Curry , my dears! We need oil, red onion, ginger, garlic, broccoli, red bell bell pepper, carrots, red curry paste, cumin, cinnamon, cardamom, cloves, cayenne pepper, turmeric, peanut butter, beans, maple syrup, tamari, coconut milk and water. If you like, you can add some star anise and fennel seeds.
Especially when I’m expecting visitors and I’m cooking for several people, I think it’s Curries ingenious. It’s easy to prepare and with the right side dishes, everyone will be full. Rice, quinoa or fresh baked Naan bread . Your guests will love you to pieces (unless you put too much chili in it).
What must not be missing in any case? A portion of vegetable protein and we get it for example from Tofu . How about Crispy Tofu ? I find the fits perfectly. Otherwise, you can always add a portion of chickpeas to the curry. Chickpeas Chickpeas, also known as the vegan chicken, are a wonderful source of protein and full of healthy fiber.
TIP: Sprinkle a portion of seeds and seeds over the curry. Sunflower seeds, pumpkin seeds, sesame seeds and hemp seeds are absolute nutrient boosters. Simply sprinkle over your curry as a topping and voilá!
Massaman curry is not to your taste? How would it be then for example with a Cauliflower curry , Spinach curry , Korma curry , Pumpkin Curry or Tikka Masala ? I am sure you will find the right thing for you.
The Massaman Curry (30 minutes) is:
- simple to be produced
Let’s get started with this delicious vegan curry, which you can find at 30 minutes ready. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Massaman curry (30 minutes)
- 15 ml Frying oil or other high heat oil
- 55 g red onion chopped
- 10 g Ginger peeled and grated
- 6 g Garlic cloves peeled, pressed or finely chopped, or 1 tsp garlic granules
- 200 g Broccoli florets cut into coarse pieces
- 1 Paprika red, cut into strips
- 2-3 medium carrots cut into slices
- 2 tbspn Cumin whole or ground
- 1 tbspn Turmeric ground
- ½ tbspn Cardamom ground
- ½ tbspn Cinnamon ground
- ¼ tbspn Cloves ground
- ¼ tbspn Cayenne pepper
- ¼ tbspn Nutmeg ground
- optional ½ tsp fennel seeds
- optional 2 star anise (remove from the curry after cooking)
- 30 g red or green curry paste
- 400 ml Canned coconut milk corresponds to one can
- 45 g Peanut butter or any other nut butter to taste
- 15 ml maple syrup
- 30 ml Tamari
- 15 ml Lemon juice alternatively lime juice
- 200 g green beans from the jar or fresh
- 250 ml Water more at will
- black pepper to taste increases the absorption of the curcumin in the turmeric
- optional more chili to taste
- Fresh coriander leaf
- Basmati rice
- Freshly baked naan bread
- Seeds and kernels at will
- Chili pods
- If rice or quinoa is served, cook according to packaging instructions.
- In the meantime, heat a large pot. Briefly sauté oil, onion, ginger and garlic until onions are slightly translucent.15 ml Frying oil or other high heat oil, 55 g red onion, 10 g Ginger, 6 g Garlic cloves
- Add broccoli, bell bell pepper and carrots and stir vigorously once.200 g Broccoli florets, 1 Paprika, 2-3 medium carrots cut into slices
- Add cumin, turmeric, cardamom, cinnamon, cloves, cayenne pepper, nutmeg, (optional) fennel seeds, (optional) star anise and continue stirring.2 tbspn Cumin, 1 tbspn Turmeric, ½ tbspn Cardamom, ½ tbspn Cinnamon, ¼ tbspn Cloves, ¼ tbspn Cayenne pepper, ¼ tbspn Nutmeg, optional ½ tsp fennel seeds, optional 2 star anise (remove from the curry after cooking)
- Add curry paste and deglaze with coconut milk.30 g red or green curry paste, 400 ml Canned coconut milk
- Add peanut butter, maple syrup, lemon juice, green beans and water. Stir vigorously again and simmer, uncovered, over medium heat for 20 minutes.45 g Peanut butter, 15 ml maple syrup, 30 ml Tamari, 15 ml Lemon juice, 200 g green beans, 250 ml Water, black pepper to taste, optional more chili to taste
- At the end of the cooking time, briefly taste and season if necessary.
- Portion onto two plates, serve with desired accompaniments and enjoy!
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.Fresh coriander leaf, Basmati rice, Quinoa, Freshly baked naan bread, Chili pods, Seeds and kernels at will