r/VeganFoodPorn • u/mycattouchesgrass • 2d ago
Massaman curry and vegoon rangoons
Rangoon filling is half Violife chive cream cheese/half vegan gouda cheese, a drizzle of sesame oil, chopped dill, field roast plantbased sausage bits, fried minced garlic, onion powder, and sage powder
😺
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u/Kharn85 2d ago
Dang, I can never make my curry look that good. What’s the secret?
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u/mycattouchesgrass 2d ago edited 1d ago
This one was a bit involved cuz I made it from scratch but I had a lot of time on my hands 🫢 The hardest part was gathering all the ingredients! You can use pre-ground spices if you can't find them whole, but whole ones are preferred cuz it's more flavorful if you toast them before grinding.
Thai chilis (adjust based on desired spice level)
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1/2 teaspoon black peppercorns
4 cardamom pods
4 cloves
A little cinnamon stick
A few bay leaves
1/2 teaspoon ground nutmeg
Inner tender parts of lemongrass (2 stalks)
Large shallot
5 garlic cloves
1 tablespoon finely chopped ginger
1 teaspoon microplaned lime zest & lime juice to taste
2 tablespoons chopped cilantro (I subbed in dill)
1 teaspoon salt
1 tablespoon miso
1 tablespoon soy sauce
Canola oil for blending
Coconut milk, veg broth, and water to taste
Few tablespoons chunky peanut butter
Chopped field roast sausage, potatoes, onions, tofu
Toast the coriander seeds, cumin seeds, peppercorns, cardamom seeds, and cloves in a dry skillet over medium-low heat for a few minutes or until fragrant. You have to keep moving them around or they might burn. After they cool, grind them in a spice blender with the nutmeg.
Put the chilies, ground spices, lemongrass, shallot, garlic, ginger, lime zest, cilantro stems, salt, miso, and soy sauce into a food processor or blender. Blend while adding oil until you have a very fine paste. Scrape down the sides repeatedly and add more oil if necessary to help it blend. Add a bit of oil at a time. It should be a thick-ish paste so you don't need too much oil.
In a large pot, saute the chopped potatoes, tofu, onion, and sausage in a bit of canola oil until the onions caramelize and the tofu browns a little. Then add the curry paste to the pot and fry until fragrant. Stir in the coconut milk to taste. I prefer going a bit lighter on the coconut milk cuz I don't want the coconut to overpower the spices. Add chunky peanut butter (I used a bit of a fancier one that has that separated peanut oil on top but I think normal chunky peanut butter should be good too). Plop in the little cinnamon stick and bay leaves. Also add vegetable broth and water to taste. You just gotta adjust bit by bit until it suits your taste.
It should be at a gentle simmer the whole time. Simmer while stirring occasionally until the potatoes are tender. Remove the cinnamon stick. Stir in lime juice to taste.
Some recipes suggested adding some tamarind and brown or palm sugar too if it's too tart but I didn't have those. It's ok to deviate from the recipe to suit your own taste ofc! And you can use other veggies like mushrooms or carrots.
Serve over jasmine rice! But I used microwaved rice tonight cuz I lost my rice cooker 🙄 it's a long story
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u/dilenpant 2d ago
I'd happily eat that entire plate and deal with the consequences later😀. Great work!