You are here
Flying Massaman Curry
Modification of a recipe in Vegan Eats World by Terry Hope Romero
I made this dish for the 2019 winter potluck in Portland. The combination of spices made it taste to me like an authentic Thai dish. Substituting almond butter for peanut butter and green beans for tomatoes makes it accessible to people with allergies.
44 ml 3 tablespoons chopped shallots
10 ml2 teaspoons chopped garlic
10 ml2 teaspoons garam masala powder
5 ml1 teaspoon Chinese five spice powder
3⁄4 teaspoon sea salt
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon or more ground cayenne pepper
1⁄2 inch slice of peeled ginger
1 small red onion, peeled
15 ml1 tablespoon vegetable oil
470 ml2 cups warm vegetable broth, divided
240 ml1 cup coconut milk, regular or reduced fat
79 ml1/3 cup natural chunky-style almond butter
450 g1 lb small new potatoes, sliced into chunks no thicker than 1⁄2 inch
1⁄2 lb broccoli florets
230 g1/2 lb green beans, trimmed
15 ml1 tablespoon lime juice
15 ml1 tablespoon soy sauce
10 ml2 teaspoons grated palm sugar or dark brown sugar
Handful chopped fresh cilantro
One recipe Baked Tofu:
450 g1 pound extra-firm or super-firm tofu
Marinade for tofu:
44 ml3 T soy sauce
30 ml2 T canola or vegetable oil
15 ml1 T agave nectar or maple syrup
10 ml2 t lemon juice
2 ml1/2 t garlic powder
1 ml1/4 t ground cayenne pepper
For the baked tofu: If using super-firm tofu, pressing is not necessary. If using extra-firm tofu press for 20 minutes to one hour. Slice tofu in half, then slice each half again. Then again, slice each piece in half resulting in a total of eight pieces of tofu. Place the pieces on a dishtowel laid on a counter or cutting board, cover with the same or an additional dishtowel. Place weight(s) on top to squeeze out excess moisture.
20 minutes prior to baking the tofu, preheat oven to 425 degrees F. Place the tofu in a single layer in the marinade and turn until each side is well coated with the marinade. Bake for 20 minutes, then remove pan from the oven and flip each piece of tofu. Bake for an additional 20 to 24 minutes or until almost all of the marinade is absorbed and the tofu is browned.
For the curry:
1. In a food processor bowl or food processor attachment of an immersion blender pulse together shallots, garlic, garam masala, five spice powder, sea salt, turmeric, cayenne pepper and ginger until a smooth paste forms.
2. Slice onion in half and into 1⁄2 inch wide half moons. Cut each tofu cutlet in half lengthwise, then slice into 8 cubes for a total of 16 cubes. In a large 3 quart pot with a lid heat oil over medium heat, use a rubber spatula or wooden spoon to stir in curry paste and fry for 1 minute, stirring constantly. Add onion and fry until softened, about 3-4 minutes, then fold in tofu and potatoes.
3. Meanwhile heat up vegetable broth and pour half into the pot over the potatoes, add coconut milk, increase heat slightly bring to a gentle simmer. In a measuring cup combine almond butter and remaining warm vegetable broth, stirring constantly to emulsify the peanut butter and form a smooth creamy mixture. Stir into simmering curry, reduce heat slightly and cover. Let mixture simmer for 20 minute or until potatoes are tender and can be easily pierced with a fork.
4. Stir in broccoli and green beans, cover and simmer for 3-4 minutes. Broccoli and green beans should be bright green but slightly tender. Stir in lime juice, soy sauce and palm sugar. Taste curry and adjust with more lime juice or salt if desired. Simmer for 1 more minute, turn off heat, cover curry and let rest for 5 minutes. Sprinkle with chopped cilantro and serve immediately with hot rice.
The original recipe called for peanut butter rather than almond butter, 1⁄2 lb (about half a pint) cherry or grape tomatoes, and a choice of 1⁄2 lb broccoli horets or green beans, trimmed.