The Vegan Masaman Curry is a delicious recipe. Furthermore, this one-pot vegan massaman curry dish, with its substantial potatoes, creamy coconut milk, and warming spices, will soon become a weekly meal plan mainstay.
Tips for making this recipe:
On the other hand, masaman curry makes use of entire spices like cardamom and cinnamon which are frequently used in Indian cooking.
Ingredients:
- White pepper: 1/2 tsp.
- Turmeric: 1 tsp.
- Nutmeg.
- Cayenne pepper: 1/2 tsp.
- Salt.
- Ground cumin: 1 tsp.
- Ground coriander: 1 tsp.
- Turmeric: 1 tsp.
- Brown sugar: 1 tbsp.
- Curry:
- Coconut milk: 14 oz.
- Garlic cloves: 4-5.
- Onion: 1.
- Red pepper: 1.
- Lime juice: 1-2 tbsp.
- Fresh ginger: 1.
- Peanuts:
Instructions:
- Combine all the components for your spice mix in a small bowl to prepare it. Put it away.
- Heat the coconut oil in a big saucepan and sauté the ginger, garlic, onion, and lemongrass till aromatic and tender.
- Mix thoroughly to include the spice combination and the veggie broth.
- Heat the mixture until it boils.
- Incorporate the potatoes and coconut milk.
- After stirring, return to a boil.
- Lower the heat to a low level, or till a steady simmer is achieved.
- When the potatoes are soft, cover the saucepan, and boil the curry for approximately twenty minutes, stirring now and again.
- After twenty minutes, take off the cover and add the red pepper slices and your preferred source of protein.
- Wipe out the lime juice and remove the bay leaves.
- If desired, add extra lime juice or pepper after tasting.
- Top with chopped toasted walnuts and serve over rice.
Notes:
Cut off the end of the lemongrass and remove the woody outer stalks. Only use the 6 inches that are closest to the stalk’s bottom. Throw away the top, tougher portion.
Enjoy adding leftover cooked tempeh, tofu, or vegan chicken pieces as a source of protein.
Nutritional facts:
Calories: 210 kcal.
Sodium: 287 mg.
Protein: 3 g.
Fat: 17 g.
Sugar: 4 g.
Fiber: 2 g.
Carbohydrates: 16 g.
