Esther the Wonder Pig’s executive chef (Yeah, I know right? She has her own chef!) recently posted a recipe for Massaman curry. I had never heard of this dish – a fragrant, comforting, delicious stew originating in the Malaysian peninsula. While Esther is a pig of delicate tastes, I like my foods spicy and flavourful. We both agree that Massaman curry is best made vegan.
This curry is very straightforward to make and in less than 1 hour – from start to finish – you will be sitting down to a restaurant-worthy meal.
Do not let the long list of ingredients daunt you. You probably have most of the ingredients already on hand.
1 pound yellow potatoes (about 2-3 potatoes), washed, unpeeled and cut into bite-sized pieces
1 small onion cut into 6 pieces
3 carrots cut into coins
3 cloves garlic minced
2 Tbsp coconut oil
1 Tbsp freshly grated ginger
2 Tbsp Chinese 5-spice powder
I Tbsp red curry paste (I use Thai Kitchen brand)
1 tsp turmeric
1 tsp salt
½ tsp cinnamon
1 piece of star anise
¼ tsp cumin
¼ tsp cardamom
1/8 tsp cloves
1/8 tsp cayenne pepper
400 ml (13 oz) can coconut milk
2/3 cup vegetable broth
½ Tbsp maple syrup (or brown sugar)
¼ cup peanut butter (please only use the kind that is just peanuts and oil – no brands full of added sugar and chemical brands)
½ cup whole, unsalted peanuts
In a medium sized pot, heat the oil. Sauté the ginger, garlic, 5-spice powder, turmeric, cinnamon, cayenne pepper, cardamom, cloves and cumin to heat the spices through (this step helps release the flavours).
Add the broth, salt, coconut milk, star anise, maple syrup (or brown sugar) and curry paste. Stir to combine and bring to a boil. Add the potatoes, carrots and onions and reduce to a simmer.
Simmer covered for about 20 minutes. You want the potatoes to be cooked through.
Fish out the piece of star anise; it’s done its work.
Add the peanut butter and peanuts and stir until the peanut butter is combined. You will have a thick, creamy sauce.
Serve on brown, basmati or jasmine rice. Enjoy!