Is there anything quite as comforting as a warm, flavorful stew on a chilly evening? I'm pretty sure there isn't! Today, I'm sharing a recipe that's not only incredibly delicious but also packed with nutrients and bursting with aromatic spices. This Hearty Vegetable Massaman Curry Stew is a plant-based twist on a classic Thai favorite. It's perfect for a cozy weeknight dinner or a delightful weekend gathering. I remember, so clear, that my late grandmother used to make a similar one on Christmas!
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Unlike some curry recipes that can be quite complicated, this one is surprisingly simple to make. It's all about layering the flavors and letting the ingredients meld together in a harmonious dance. The combination of creamy coconut milk, fragrant curry paste, and tender vegetables creates a symphony of tastes and textures that will leave you feeling satisfied and nourished. My neighbor, Mrs. Gable, said its the best stew shes ever had!
What I love most about this recipe is its versatility. You can easily adapt it to your liking by using your favorite vegetables or adjusting the spice level to suit your palate. Feel free to experiment and make it your own! Who knows, you might just create your new family favorite. I made one time with a typo in the ingredients list haha, my sister pointed it out.
Required Equipments
- Large Pot or Dutch Oven
- Cutting Board
- Sharp Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
Hearty Vegetable Massaman Curry Stew: Frequently Asked Questions
Hearty Vegetable Massaman Curry Stew
This Hearty Vegetable Massaman Curry Stew is a flavorful and comforting plant-based dish that combines creamy coconut milk, aromatic spices, and tender vegetables for a truly satisfying meal. Simple to make and easily customizable, this stew is perfect for a cozy weeknight dinner or a delightful weekend gathering.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Aromatics: Finely chop the onions and mince the garlic. Set aside.
- Chop the Vegetables: Dice the potatoes, carrots, and bell peppers into 1-inch pieces. If using eggplant, cut it into similar-sized chunks. Set aside. Don't overthink perfection here; rustic cuts are just fine! I sometime do my chopping on my [old wooden table], brings back memories.
- Toast the Spices (Optional but Recommended): In a dry skillet over medium heat, toast the coriander seeds, cumin seeds, and cardamom pods for 2-3 minutes, or until fragrant. Be careful not to burn them. Remove from heat and set aside. Toasting spices really does enhance their flavor, it's worth the extra step!
- Bloom the Curry Paste: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the Massaman curry paste and cook, stirring constantly, for 2-3 minutes, allowing the spices to bloom and release their aromas. Your kitchen should be smelling amazing right about now!
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth. Stir well to combine.
- Incorporate the Potatoes and Carrots: Add the diced potatoes and carrots to the pot. Bring the mixture to a simmer.
- Simmer: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes and carrots are tender.
- Add Remaining Vegetables: Add the bell peppers and eggplant (if using) to the pot. Simmer for another 5-10 minutes, or until the bell peppers are tender-crisp and the eggplant is cooked through.
- Season the Curry: Stir in the fish sauce (or soy sauce/tamari), brown sugar (or maple syrup), and lime juice. Taste and adjust the seasoning as needed. You may want to add a pinch of salt or a dash of chili flakes for extra heat.
- Add Peanuts: Stir in the roasted peanuts.
- Serve: Ladle the Hearty Vegetable Massaman Curry Stew into bowls. Garnish with fresh cilantro and a sprinkle of extra peanuts, if desired. Serve hot with steamed rice or naan bread. One time, I forgot to add the peanuts, and it just wasn't the same!
📝 Notes
- For a richer flavor, use full-fat coconut milk.
- Adjust the amount of curry paste to suit your spice preference.
- Serve with steamed rice or naan bread.
🍎 Nutrition
Calories: 350 kcal
Protein: 8g
Fat: 20g
Carbohydrates: 40g
Fiber: 8g
Calcium: 80mg
