https://plantbasedcookingshow.com/2017/04/30/vegan-thai-massaman-curry Serve with freshly chopped cilantro and steamed rice. Steps to Make It. *Curry Powder:  We used Penzeys The Now Curry Powder. *Beans:  You can use your favorite white bean in this dish. It packs a punch of red chili peppers, garlic, lemon grass, and ginger. Thank you so much! Thank you so much for sharing your wonderful feedback with us! Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free. basil, coconut milk, fish sauce, red chilli, limes, brown sugar and 6 more. Once all the pressure is released, carefully remove the lid. We used Thai Kitchen Red Curry Paste. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. Also, why not add your favourite pulses or vegetables for an extra indulgent curry. It’s perfect for a quick weeknight dinner in the Instant Pot. *Storage:  about 5 days in the refrigerator and freezes well. Thai vegetable massaman curry. Filed Under: Dinner, Instant Pot, Lunch, Posts, Recipes, Soups and Stews Tagged With: Carrots, Chickpeas, Coconut Milk, Garbanzo Beans, Garlic, Gluten Free, Oil Free, Onions, Peanut Butter, Peas, Plant Milk, Potatoes, Red Curry Paste, Refined Sugar Free, Tamari, Vegetable Broth. For the whole cardamoms, use the flat side of a wide knife to smash them open (put pod the under the flat side of the knife, and come down hard on it with your fist). 4 whole cardamoms (Thai cardamom, or green cardamom), 1 tablespoon soy sauce (use wheat-free for gluten-free diets), 3 to 4 cups chopped cauliflower (chopped into florets), 2 cups pumpkin or squash (cut into large cubes), 1 1/2 to 2 cups cooked or canned chickpeas (drained), Generous handfuls of fresh coriander or basil. Turn the heat up to medium and add in the vegetables and 1 tablespoon olive oil. We are so glad to hear that you and your family enjoyed this recipe. We truly appreciate you taking the time to write. If you try this cozy curry, we would love to know if you enjoy it as much as we do! I made this for my family last night and everyone liked it, even my 3 year old. We like turmeric, but sometimes curry blends can get a little heavy handed, which is why we love with Penzeys The Now Curry Powder. We hope you give it a try! We would love to know as we are always looking for fun blends to try. It has great flavor and is Whole Food Plant Based. Once the carrots and potatoes are tender, remove the pot from the stove. Feel free to use one or two photos provided that a link back to our original post is included. Get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! We totally devoured this Massaman Curry! After trying it we did add a bit of hot sauce to our plates (not the 3 year old) but that’s just we prefer a spice to most of our foods. For extra flavour, add kaffir leaves to taste. Instant Pot or Ceramic/Enamel Lined Dutch oven or similarly sized large stock pot with a tight-fitting lid. Add cauliflower, pumpkin, carrot, and chickpeas. -Ameera and Robin . Add the coconut milk, Thai Massaman Curry Paste, potatoes, red peppers and peanuts. The beauty of this dish is you can use your favorite curry powders in this recipe. This simple vegan curry recipe … We cannot get enough of this delicious blend of goodness. Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Woot!!! You can find it in most large grocery stores in a small red jar located in the Asian aisle. Feel free to use your favorite curry powder. Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine. Some curry powders can get heavy with the turmeric, which isn’t a spice we are overly in love with. Then add both the shell and seeds to the curry pot. Hi there Chris Thank you for supporting Monkey and Me Kitchen Adventures! Vegetable curries are becoming more popular in Thailand now that vegan and vegetarian restaurants are springing up everywhere. We are so glad to hear that you and your family enjoyed this recipe. This tasty curry is totally satisfying, and the whole family will love this hearty, filling dish! *Yukon Gold Potatoes:  You can use your favorite potato in this curry. When I was writing my new book, Fresh Flavors for the Slow Cooker, I set out to recreate the flavors of James’s favorite Thai dish but in a lighter, fresher and easier fashion.I swapped out the chicken for cauliflower and green beans, but kept the potatoes, which soak up the sauce and give the curry … Subscribe to get your weekly recipe fix and our FREE Ultimate Whole Food Plant Based Food List! Hi there Sarah Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk. Set aside. Russets, etc. Reduce heat to low, and add 1/4 can coconut milk. carrot, cinnamon powder, onion, ginger, turmeric powder, soy sauce and 16 more. We hope you give this deliciousness a try! We would love to hear from you. It is Whole Food Plant Based and works great in this recipe. Vegan Massaman Curry (With Tofu & Aubergine) Jump to Recipe Print Recipe. Woot!!! Stir-fry 1 to 2 minutes. *Red Curry Paste:  We used Thai Kitchen Red Curry Paste. You can't beat a delicious vegetarian curry any night of the week. Drizzle in oil and add garlic, galangal or ginger, onion, and chile. Hi! * We appreciate you sharing your awesome feedback and for taking the time to write. Stir-fry 1 to 2 minutes. Place the Spice/Herb Ingredients into a small bowl, mix well. Fix and our free Ultimate Whole Food Plant Based Food List an unsalted, peanut! 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