Ingredients: 4 tablespoons Roasted Peanuts (Moongphali),1 Spring Onion Greens – finely chopped,2 cloves Garlic,1 teaspoon Tamarind Paste,2 Dry Red Chillies,1 inch Galangal – or ginger,1 Stalk Lemon Grass – chopped,1/2 teaspoon Coriander (Dhania) Seeds,1/2 teaspoon Cumin seeds (Jeera),2 Cloves (Laung),1 Bay leaf (tej patta),2 Cardamom (Elaichi) Pods/Seeds,1/2 inch Cinnamon Stick (Dalchini),300 ml Coconut milk,200 grams Tofu,1 Broccoli – small head,1 Carrot (Gajjar) – cut lengthwise into 1 inch thin pieces,2 teaspoons Palm sugar – or brown sugar,Salt – to taste
Time in minutes: 55 Servings: 3 Course: Dinner Diet: High Protein Vegetarian
Instructions: To begin making the Vegetarian Thai Massaman Curry Recipe, we will first dry roast the ingredients. Place all the ingredients for roasting in small roasting pan. Roast them on medium heat, until you can smell all the aromas coming through – about 3 to 4 minutes. Once roasted, turn off the heat and keep it aside.The next step is to make the masaman curry paste. Add all the ingredients for the Curry Paste along with the roasted spices into a mixer grinder and make a smooth paste by adding just a little water.Keep the Masaman curry paste aside.The next step is to make the curry, for this heat a teaspoon of oil in a heavy-bottomed saucepan; add the vegetables into it, sprinkle some salt and stir fry until partially cooked.Once the vegetables are partially cooked, add the curry paste, the coconut milk, 1 cup of water, tofu, palm sugar, and salt to taste. Give all the ingredients a stir and bring it to a brisk boil for 3 to 4 minutes. Adjust the consistency of the curry by adding more water if requiredOnce the ingredients come to a brisk boil, turn off the heat. Check the salt and spice levels and adjust to suit your taste. Transfer to a serving bowl and serve the Vegetarian Thai Massaman Curry along with Jasmine Stick Rice for weeknight dinner or parties.