Name: Thai Massaman Vegetarian Curry Recipe
Total time: 80 min
Yield: 4
Cuisine: Indian

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The blend of spices and herbs gives masamman its punch. The delectable medley of veggies and tofu in a coconut milk gravy is sure to tingle your palate.

How to make Thai Massaman Vegetarian Curry Recipe

Priya Sreeram

Crawler

Indian

<p>The blend of spices and herbs gives masamman its punch. The delectable medley of veggies and tofu in a coconut milk gravy is sure to tingle your palate.</p>

Onion -medium sized

Eggplant -medium sized

Potato - medium sized

Green pepper

Beans - a fistful

Tofu - - cubed

Coconut milk

Curry paste - - to taste

Date and tamarind chutney - - to taste

Star anise

Dark soy sauce - - to taste

Dates

Date syrup

Tamarind paste - about

Jaggery

Black salt

Red chilly powder

Amchoorpowder

Chat masala

Dried red chillis

Coriander seeds

Cumin seeds

Cinnamon - a small

Cloves

Cardamom - seeds ofpods

Black pepper corns

Shallots - a fistful

Garlic-pods

Ginger - a small

Coriander roots - roots of a few

Nutmeg powder

Dry ginger powder

Roasted peanuts - a fistful

Cashewnuts

Wash the cubed vegetables & tofu well. Set it aside. 

step 1

Dry roast all the spices for the curry paste and pulse it to a fine mix along with the shallots, ginger, garlic and coriander roots adding little water if necessary. I hand pounded the spices as well as herbs to a fine powder/paste with a mortar and pestle. Mix the paste with dry ginger powder and nutmeg powder for the thai masammn curry paste

step 2

Prepare the dates and tamarind chutney by soaking the dates in little hot water for some time and grinding it to a paste. In a kadai pour some water, add the tamarind paste and bring it to a boil. Then add the jaggery and allow it to cook for some time. Now add the black salt, red chilly powder, amchoor powder and the chat masala. Once this is cooked add the date paste and the date syrup and bring to a boil and thicken the dip. 

step 3

In a wok/pan, add the oil and as it warms add star anise and let it sizzle for a few seconds. Now add the sliced onion and as it turns pink, tip in the pounded curry paste as required. Let the spices & herb mix blend well and release its flavours. 

step 4

Now add the cubed vegetables and saute it for a few minutes. 

step 5

Add one half of the coconut milk (apprx 200 ml) in to the vegetable mix and bring it to a boil. Let it simmer for some time till the vegetables turn soft and tender. 

step 6

Add salt to taste and the dark soy sauce. Further tip in the dates and tamarind chutney to suit your palate and let the mix cook for some time. 

step 7

Finally add the cubed tofu and the remaining coconut milk. Simmer to get the required gravy like consistency. 

step 8

Take off flame and garnish with crushed roasted peanuts, cashewnuts and dried basil leaves. 

step 9

step 10

Honest Cooking