Vegan Massaman Curry

Name: Vegan Massaman Curry
Total time: 45 min
Ingredients: shallots, peeled, roughly chopped; fresh galagal or fresh ginger; coriander stems; garlic, cloves peeled; red chillies, seeds removed; lemongrass, bashed, finely sliced; ground coriander; ground cumin; ground cinnamon; ground clove; ground green cardamom; tempeh; Coconut oil; sweet potatoes, peeled, diced; roasted peanuts; soy sauce or tamari (if gluten-free); tamarind paste; coconut sugar; tenderstem broccoli; green beans

a coconutty curry with fragrant spices

45 min

By Izy Hossack
December 20, 2022

Why trust us?

A homemade curry paste, fragrant with cinnamon, clove and cardamom, is the key to this homemade vegan Massaman curry. Pieces of tempeh are marinated in some of the curry paste to give them an extra hit of flavour then fried in coconut oil until golden. If tempeh isn’t not your kind of thing, try it with firm tofu or even vegan ‘chicken’ pieces. I’ve added a variety of vegetables (sweet potato, broccoli, green beans) but feel free to swap those for your favourite veg or whatever you have in the fridge.

Ingredients

4 Persons

Vegan Massaman Curry Paste:

3

shallots, peeled, roughly chopped
25 g

fresh galagal or fresh ginger
15 g

coriander stems
1 head

garlic, cloves peeled
2

red chillies, seeds removed
2 stalks

lemongrass, bashed, finely sliced
2 tsp

ground coriander
2 tsp

ground cumin
0.5 tsp

ground cinnamon
0.25 tsp

ground clove
0.25 tsp

ground green cardamom

Curry:

300 g

tempeh
x 400ml tin

coconut milk
1 tbsp

Coconut oil
200 g

sweet potatoes, peeled, diced
50 g

roasted peanuts
1 tbsp

soy sauce or tamari (if gluten-free)
1 tbsp

tamarind paste
1 tbsp

coconut sugar
250 g

tenderstem broccoli
200 g

green beans
400 g

cooked brown basmati rice, to serve

Preparation

1

Use an immersion blender or small food processor/blender to blitz together the shallots, galangal/ginger, coriander stems, garlic cloves, chillies, lemongrass and spices to get a thick paste.
2

Cut the tempeh into 1cm thick slices then in half diagonally to form triangles. Add to a bowl with 1 tbsp of the curry paste and 2 tbsp coconut milk. Mix together to coat the tempeh then set aside for 15 minutes to marinate (or leave overnight in the fridge).
3

Heat the coconut oil in a deep frying pan over a medium heat. Add the marinated tempeh and cook until caramelised on one side then flip and let the other side cook until browned. Remove from the pan and set aside.
4

Add the remaining cury paste to the same frying pan along with 100ml of the coconut milk. Stir until the coconut milk has thickened slightly (it may also look oily, this is fine). Pour in the remaining coconut milk, sweet potatoes, peanuts, soy sauce, tamarind, sugar and 400ml water. Simmer for 10 minutes then add the broccoli and green beans. Simmer until the curry has reduced slightly and the vegetables are tender – around 5 minutes.
5

Serve the curry with the tempeh and brown rice.
1

Enjoy!