How to Make Vegan Thai Massaman Rice Curry - Meal Recipe
*PR: Food was gifted only.
Sian Victoria © - Thai Massaman Rice curry, Hello Fresh vegan recipe
Easy Plant-Based Veggie Aubergine & Mushroom Asian Curry Recipes
Recently Hello Fresh kindly sent me a complimentary veggie box. One of the three vegetarian recipes was a meat-free Thai Massaman Rice curry with roasted aubergine and mushrooms. I had never tried a vegan Thai curry before, so I was looking forward to getting in the kitchen and cooking this plant-based meal for the family.
Thankfully there was plenty to go around the three of us, with leftovers for me to eat the next day. Everyone loved it, even my Nan who doesn’t eat much spicy foods. Not only does this dish contain my favourite veggies but it also has coconut, peanut butter and cashews in. So this meal ticks all my boxes. It tastes delicious and was easy and fun to cook.
So, how did I whip up this delicious vegan curry?
Sian Victoria © - Thai Massaman Rice curry ingredients, Hello Fresh vegan recipe
Notes:
Preparation time: 35 minutes
Suitable for vegetarians and vegans contains 3.5 of your 5 a day.
Very hot
Preheat oven to 200c
You will need a measuring jug, a large saucepan with a lid, a baking tray and a frying pan.
Sian Victoria © - Thai Massaman Rice curry, Hello Fresh vegetarian recipe
Ingredients to feed four people:
Water 600ml
Chestnut mushrooms - 1 large punnet
Coriander - 1 bunch
Aubergine - 2
Green beans - 1 pack
Basmati rice - 300g
Cashew nuts - 40g
Coconut milk - 400ml
Massaman curry paste - 2 tbsp
Peanut butter - 3 tbsp
Lime
Sian Victoria © - Thai Massaman Rice curry
Instructions:
Put 600ml of water in a large saucepan and boil the rice, add a pinch of salt. It should take around 10 minutes to boil, once you have fluffy rice put the pan aside for later.
Chop the chestnut mushrooms, coriander and green beans to a good chunky size.
Cut the aubergine, by cutting off the top and then cutting lengthways and chop into chunks. Put the aubergine on a baking tray and drizzle with olive oil and sprinkle with salt and black pepper. Roast until they look golden and crisp.
Toast the cashew nuts in a frying pan on a medium-high heat. Do not add oil. Shake the pan often so they don't burn. Once looking golden and toasty take them out and put aside for later.
In the same frying pan pour in 400ml of coconut milk and 2tbsp of massaman curry paste and stir until the flavours have combined. Add the mushrooms, green beans and peanut butter and stir. Then add your golden & crispy aubergines and stir the curry.
Don't forget to fluff up the tasty basmati rice and add it to the curry along with the coriander (save some for sprinkling on top when serving). Stir the ingredients together and then serve in bowls.
Sprinkle with coriander, cashew nuts and lime juice. Enjoy!
To conclude
Thank you to Hello Fresh for the delicious recipe.
To see the other meals I've made from the Hello Fresh Veggie box. Check out the recipes for: warm lentil salad with roasted butternut & minted feta and stuffed courgettes with balsamic spinach & tomatoes.
