Vegan Massaman curry
Massaman curry is one of the most popular Thai curries, and one of the easiest to make yourself. Massaman is a mild curry with coconut milk, often with beef as the base. Of course we do it vegan, so this recipe is with seitan. protein-rich meat substitute, ideal for vegans. The spice paste for massaman curry is very spicy, but not spicy. There is always peanut butter or peanut in a massaman curry, which makes it so deliciously unique for Thai cuisine. grind the herbs yourself. So use whole seeds and not the powders. That provides a lot more taste. You will then need a mortar, spice or coffee grinder or a blender. With a food processor or hand blender you will not get the herbs nicely fine .DinnerCurry2 servings40 minutes preparation
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This is how you make it
- Remove the seeds from the cardamom pods. Place the fennel seeds, cardamom, coriander seeds, cloves, peppercorns and chili flakes in a dry frying pan and roast for 3-5 minutes.
- Remove the herbs from the pan and put them in the blender or herb grinder. Grind fine.
- Cut the garlic, ginger and lemongrass into slices. Roast for 2 minutes in the dry frying pan.
- Add the garlic, ginger and lemongrass to the herbs and grind into a fine curry paste. Add the cinnamon, peanut butter, maple syrup and miso and mix.
- Cut the potatoes and carrots into cubes or slices.
- Put the coconut oil in a large frying pan. Add the potatoes and carrots and fry briefly. Add the curry paste.
- Deglaze with a pot of seitan, including moisture.
- Add the coconut milk and water and simmer gently for about 25 minutes. The curry is ready when the potatoes are cooked and the sauce has thickened enough.
- Meanwhile, cook the rice according to the instructions on the package.
- Serve with rice.
- Garnish with peanuts.
