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Vegan Thai Mussaman Curry - Recipe
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Vegan Thai Mussaman Curry - Recipe
Vegan Thai Mussaman Curry - Recipe

Vegan Thai Mussaman Curry - Recipe

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Serves:
4
Cooking Time:
30 minutes
Cuisine:
Thai
Special Diets:
Gluten Free, Dairy Free, Vegan
Print Recipe:
To print or download recipe name, ingredients and cooking method
      • 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
      • 400 ml coconut cream
      • 100 grams fried Tofu, sliced
      • 2 tablespoon sunflower oil
      • 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes, diced
      • 2 medium onions, pureed
      • ½ cup water / vegetable stock
      • 1 tablespoon coconut sugar
      • 1 teaspoon lime juice (optional)
      • Fried shallots (for garnish)
      • ¼ cup unsalted, roasted peanuts
      • ½ teaspoon salt

 

 

  1. Heat oil in a pot over medium heat. Add the chopped vegetables and stir fry. Remove and set aside.
  2. Add pureed onion in the pot and sauté until slightly caramelised. Add garlic and sauté.
  3. Add Spice Zen Mussaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
  4. Add potatoes and water/ vegetable stock. Bring to boil. Reduce the heat to simmer for approximately 7 min until potatoes are tender.
  5. Add stir fried vegetables, fried Tofu, lime juice, salt and coconut sugar. Simmer for another 5 minutes. Taste and adjust salt as required. Garnish the curry with fried shallots and roasted peanuts.
  6. Serve it with jasmine rice and enjoy!

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      • 500 grams chopped vegetables (eggplant, capsicum, green beans or any other vegetable of your choice)
      • 400 ml coconut cream
      • 100 grams fried Tofu, sliced
      • 2 tablespoon sunflower oil
      • 1-1½ tablespoon Spice Zen Mussaman Curry Spice Blend (can be adjusted to taste)
      • 2 cloves of fresh Garlic smashed
      • 3 chat potatoes, diced
      • 2 medium onions, pureed
      • ½ cup water / vegetable stock
      • 1 tablespoon coconut sugar
      • 1 teaspoon lime juice (optional)
      • Fried shallots (for garnish)
      • ¼ cup unsalted, roasted peanuts
      • ½ teaspoon salt

 

 

  1. Heat oil in a pot over medium heat. Add the chopped vegetables and stir fry. Remove and set aside.
  2. Add pureed onion in the pot and sauté until slightly caramelised. Add garlic and sauté.
  3. Add Spice Zen Mussaman Curry Blend and stir until fragrant. Pour in the coconut cream and bring it to boil over a medium heat. Reduce the heat and let it simmer on a low heat until the coconut oil separates from the cream.
  4. Add potatoes and water/ vegetable stock. Bring to boil. Reduce the heat to simmer for approximately 7 min until potatoes are tender.
  5. Add stir fried vegetables, fried Tofu, lime juice, salt and coconut sugar. Simmer for another 5 minutes. Taste and adjust salt as required. Garnish the curry with fried shallots and roasted peanuts.
  6. Serve it with jasmine rice and enjoy!
Mail me to send Recipes: info@spicezen.com.au

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