Massaman Curry

Ingredients:

  • Red chilli paste
  • 1 red onion
  • 4 carrots
  • 4 potatoes
  • 2 zucchini
  • 1 red capsicum
  • 1C sliced button mushrooms
  • 1 tbs curry powder
  • 1 can of light coconut cream
  • 1C of low fat soy milk
  • 1 tbsp of canola oil
  • 1 can of chickpeas
  • 1/2 C cashews
  • 1/4C soy sauce
  • 4 tbsp brown sugar
  • 2 tbsp lime juice
  • 1/2C of water
  • 4 chopped tomatoes
  • 1 medium sweet potato
  • 1/3C water

Chili paste ingredients:

  • 1/4C dried red chillies
  • 1/3 red onion
  • 1inch of chopped lemongrass
  • 1/2inch of ginger (use galangal if available)
  • 2 gloves of garlic
  • 1 tbsp of cumin powder
  • 1 tbsp of miso paste
  • 4 tbsp of coconut milk
  • A few kaffir lime leaves

Method:

  1. Chop potato, sweet potato and carrots in to similar sized portions and boil for 5-8minutes or until just cooked through.
  2. Blend all of the chili paste ingredients in either a food processor or high powered blender like Vitamix or Optimum.
  3. In a large frying pan or wok, add 1 tbsp of canola oil and cook on high heat for 1 minute.
  4. Add the chili paste, chopped onion, curry powder and chopped tomatoes to the pan. Fry until fragrant. If necessary add a little water to stop the pan from burning.
  5. Add 1/3C of water and half a can of coconut milk (~3/4C) and cook until the mixture is thick.
  6. Then add the soy sauce, sugar, zucchini and capsicum. Stir and cook for a few minutes.
  7. Add the remaining vegetables and chickpeas and simmer for a few minutes.
  8. Add the soy milk. Let simmer for a further few minutes.
  9. Add the remaining coconut milk, stir well then top with lime juice and cashews.
  10. Serve with rice.

Note: Although this curry is meant to taste like an authentic Thai version I have made my own adaptations to reduce the fat and thus calorie quantity. For a more authentic version just only full fat coconut milk or coconut cream instead of the low fat versions and soy milk that I use. This is also a vegan curry so I have not used an fish or oyster sauce, which is traditionally used.

2015-01-10 19.19.39

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About Vegiesaurus

I am a 23 year old medical student currently on placement in Melbourne. I spend much of my spare time cooking healthy vegetarian food.
This entry was posted in Mains, Massaman Curry, Recipes. Bookmark the permalink.

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