We in The Whole Ingredient household are IN LOVE with this 30 Minute Vegan Massaman Curry – not only does it taste incredible, but it’s one of those superhero dinners that manages to be delicious in very little time.
Can there be such a thing as a superhero curry?
Well, let’s see…
- it’s incredibly easy to make;
- takes only 30 minutes;
- tastes fantastic;
- doesn’t require any* unfamiliar ingredients; and
- it allows you to become the boss of making an authentic-tasting curry paste from scratch (but in no time at all!).
*This, of course, depends on your context of unfamiliar – but even our local shop has lime leaves, so hopefully yours does too.
If you’re not familiar with a Massaman curry, it tastes:
- a little sweet,
- a little sour,
- nutty, and
- as spicy as you like.
A traditional Massaman has beef and peanuts, but, considering the main vegetable in the dish is potato, I don’t think you’re missing anything. It’s filling. So filling, in fact, you don’t need to cook any rice or noodles to go with it.
The curry paste is the heart of this recipe: fragrant, warm, fresh, sweet and slightly sour. I can never find fresh tamarind, so I use a combination of dates, lime juice and cider vinegar instead – it works surprisingly well! Don’t be put off by the seemingly long list of ingredients for the paste, you’ll already have most of them in your cupboard (and this recipe makes enough paste for two curries, so the second time you make it, you’ll have a jar ready in the fridge).
If you can, make this curry ahead of time. Like in the morning. Trust me, it tastes so delicious once it’s been left to marinate in the pot and then gently reheated.
- Curry Paste
- 1-2 fresh chillies (more or less depending on your heat tolerance)
- 2 lemongrass stalks
- 1 white onion
- 8 garlic cloves
- 1 inch piece of fresh ginger
- Handful of fresh coriander leaves & stalks
- 4 medjool (or 8 smaller) dates
- Juice of 1 lime
- 1 tsp apple cider vinegar
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp cinnamon
- A generous pinch of salt and black pepper
- Boiled water, as needed
- 2 tsp oil (coconut, rapeseed etc)
- ½ of the curry paste
- 6 lime leaves
- 6 cardamom pods
- 1 white onion
- 750g baby/new potatoes
- 1 tbsp good soy sauce
- 1 tin of coconut milk
- 200g spinach (or any other greens)
- 50g cashews
- Begin by making the paste. Roughly chop the chillies, lemongrass, onion, garlic, ginger, fresh coriander and dates. Put all of the paste ingredients into the jug of a food processor and pulse until they are combined - add a little water if necessary to bring it all together.
- Heat the oil in a large pan. Slice the onion and chop the potatoes in half.
- Add half of the paste to the oil and give it a little stir. Leave for a minute to bring out the flavours. Add the onions and leave for another minute or so (they don't need to cook through at this stage).
- Now pour in the coconut milk and add the remaining ingredients, except the spinach.
- Cover with a lid and cook for 20 minutes on a good heat (but not boiling).
- Just before serving, remove the cardamom pods and stir through the spinach until it wilts.
- Serve with lime wedges and some delicious sticky peanut cauliflower wings!