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Vegan Massaman Curry and all you need is one pot and 30 minutes. Sounds good right? This dish has become one of my go-to curry’s. I love it when a dinner dish is pretty much one size fits all. This massaman curry is vegan and gluten-free. I hope you like it as much as I do.
This recipe is inspired by the lovely ladies at Cashew Vegan Kitchen, or rather their cookbook. If you have the chance to go to their restaurant, you should. It’s such a delicious treat.
Now back to the Massaman curry. I have a big family and thus I have a huge cast iron pot from Le Creuset. It comes in handy for family gatherings and having friends over for dinner. So much so that has its very own permanent spot on the stove.
How to make it
The easiest way to make this is to make the base first. Have all the veggies peeled and cut and then just add them as you need them. Start with the ones that will take the longest time to cook. In this order, potatoes, cauliflower, sweet potatoes, chilli and bell pepper. Start with the base and make the sauce. If you have time you can make it a little slower, to extract all the flavours properly.
Eating your greens
We are definitely seeing a huge trend in eating less meat and eating more massaman curry. No, but eating more vegetarian food. I know from experience it’s not that easy. But I’m happy to help you along the way. I have a bunch of vegetarian recipes on my blog and if you follow my Instagram, you can follow my journey on the quest for a meatless life.
Vegan Massaman curry
- 2 tbs olive oil
- 3 tsp red hot curry paste
- 4 tbs crunchy peanut butter
- 400 ml coconut milk
- 1 tsp cumin seeds
- 2-3 tsp flaked salt
- 1 piece cinnamon stick
- 1 tsp turmeric
- 1 smaller red onion
- 300 gr cauliflower
- 1 large sweet potato
- 500 gr potatoes
- 1/2 bell pepper
- 1 green chilli
- 1 tbs shaved ginger
- 1 handful fresh basil
- 100 gr crushed peanuts
- Start by peeling and cutting the onion. Then sweet potatoes and potatoes.
- Tear the cauliflower into small bouquets.
- Cut the bell pepper and chilli into smaller pieces.
- Cook the rice, follow instructions on the packaging.
- Heat the oil and add the curry paste, cumin seeds, turmeric, salt and cinnamon stick. Fry on higher heat for 2-3 min. (Don't burn the seasoning)
- Lower the temperature and add the peanut butter, salt, red onion and coconut milk. Stir until blended well.
- Add potatoes, sweet potatoes and cauliflower let it cook until soft. (for about 25-30min)
- Add bell pepper and chilli when it's about 10 min cooking left.
- Top with crushed peanuts and fresh basil leaves.
I would love to hear from you! Comment, share and love!