A massaman curry is a traditional Thai dish, it’s a fairly mild stewed curry usually made with beef. The dish originated in Central Thailand and due to a Persian influence incorporates a number of spices more common to Indian and Middle Eastern cooking.
For our vegan version, we no longer need to stew it so long as we’ve switched the beef for pumpkin which compliments the sweet, creamy flavour of the dish. The rest of the dish is fairly traditional, combining a fresh curry paste with creamy coconut milk to make a balanced and delicate curry.
This dish is great for colder weather and should be a crowd pleaser. It is very easy to make in large quantities and could be kept in the fridge as leftovers for up to four days.
Vegan Pumpkin Massaman Curry
- 1 kg pumpkin diced
- 2 tablespoons olive oil
- 1 large brown onion diced
- 1 medium carrot roughly chopped
- 2 potatoes diced but not peeled
- 3 whole cloves
- 2 green cardamom pods
- 2 cups vegetable stock
- ½ cup roasted peanut roughly chopped
- 1 cup coconut milk
- 1/3 cup green peas
- salt and pepper to taste
- fresh coriander leaves to serve
- steamed rice to serve
- 1 medium red onion roughly chopped
- 2 Thai birds eye chillies
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 4 cloves garlic
- 1- inch piece galangal roughly chopped (substitute ginger if needed)
- 1 stalk lemongrass sliced
- 1 tablespoon tamari
- 2 teaspoons lime juice
- 1 bunch fresh coriander stalks
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- Combine all paste ingredients in a food processor or blender and blitz to a smooth paste.
- Preheat oven to 220°C (200°C fan-forced) and line a small oven tray. Transfer diced pumpkin to prepared tray and drizzle with half the olive oil. Season generously with salt and white pepper then transfer to the oven to roast for 25 minutes. Remove from the oven and set aside.
- In a large heavy-based saucepan or dutch oven, heat oil over medium heat. Add the onion and carrot and cook stirring regularly for 8 minutes or until browned and starting to soften.
- Add the potatoes and sauté for a further 4 minutes or until lightly browned. Stir in the prepared curry paste along with cloves and cardamom then sauté for 2 minutes or until fragrant.
- Stir in the vegetable stock and peanuts then bring to a boil. Reduce heat and simmer uncovered for 30 minutes or until liquid has reduced by half.
- Stir in the coconut milk, peas and peanuts. Simmer for a further 10 minutes. Serve over steamed jasmine rice.