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A Creamy Curry Main Course With Amazing Robust Flavor
This Vegan Massaman Red Lentil Cauliflower Curry is loaded with delicious spices. This curry is made with Massaman Curry from Teeny Tiny Spice Company with added twist of yellow curry, extra lemon grass, onion, garlic and coconut milk. Massaman curry is a fusion of Thai, Malaysian and Indian curries all tied in with warm spices and a little heat. Enhancing this main course to a perfect complement with red lentils and cauliflower. Pare this meal up with jasmine rice and a side salad and you have the perfect dinner.
First as always lets look at the history of Massaman Curry and it’s origins with this fusion of spices from three different countries.
A Little History On Massaman Curry
According to Thai food expert Hanuman Aspler and David Thompson the Massaman Curry dish originated in central Thailand in the 17th century in the cosmopolitan court of Ayutthaya. Although it was born from Indian and Malaysian influences. The spices in Massaman Curry are associated with the typical spices with Indian curries. Such spices as cumin, clove, coriander, cinnamon, nutmeg and cardamon.
Today Massaman Curry is a dish found in many American restaurants and most people feel it has a Persian and Indian Influence. So it is hard to say who influenced who but the verdict is it began in Thailand.
The question is, “Is Massaman Curry healthy for you?” Being that the original recipe is made with a heavy base of coconut, potatoes and peanuts. It can be high in calories, starch and saturated fats.
However, this recipe that I have made here today of Vegan Massaman Red Lentil Cauliflower Curry is low in saturated coconut fats, a third of the coconut milk is not canned but plant based coconut milk. Plus, there are no potatoes or peanuts. I have substituted cauliflower for potatoes. Leaving this delicious dish with less starch and higher in protein when adding red lentils. You can add your own peanuts if you wish. I hope you enjoy this wonderful rich full flavored culinary experience.
Picking A Good Dry Massaman Curry Spice
There are lots of Massaman Curry paste to pick from. Although, I don’t care for the preservatives, cane sugars, MSG and gums that most paste have to offer. There are a handful of great organic vegan ones to pick from, but I wanted to try a dry spice for a change.
I love this American made Teeny Tiny Spice Company that makes dry organic Massaman Curry spice. Truly one of the best I have tried. I picked it up on a whim at a health food store in Burlington Vermont when I was there last fall.
I am blown away with the flavors. It has 19 spices and flavors in it. With of course a little organic maple syrup, none of that cane sugar. I’m loving that I can just pick it up and add it to whatever I want. Being that it’s dry it last so much longer then an open jar of paste. This organic Massaman Curry spice is definitely worth a try.
Heres a link to the website for American made Teeny Tiny Spice Company. For $13.40 it’s a steel compared to double and triple the price of paste. Your going to love it!
How To Make Vegan Massaman Red Lentil Cauliflower Curry
First off what a lot of people over look is to sort through the red lentils to see if any pebbles are in with them. Then rinse them well under cool water in a sieve. Set them aside to use later.
Heat a large skillet on medium heat and add the olive oil or coconut oil. Add the sliced onions and minced or pressed garlic. Sauté stirring the onions and garlic often until they are light brown in color like the photo below. The caramelizing taste really adds to the flavor of the dish.
Add a 13.5 oz. can of coconut milk (full fat or low fat) and 1/2 cup of plant based coconut milk to the skillet. Add the red lentils, spices, salt and lemon grass. Stir to combine everything. Then add the cauliflower pieces and cover them with the sauce and mix them in.
Put a lid on the skillet and cook for 20 to 25 minutes. Check to see if the lentils and cauliflowers are fully cooked before serving. Top with chopped peanuts, sliced green onions, red pepper flakes and or cilantro.
Being that this is my very own recipe creation it has a bit of fusion with the added yellow curry. Be that as it may we absolutely love this recipe I hope you do as well. Enjoy!
More Recipes You May Like:
Robust Brussel Sprout Potato Soup
Vegan Mediterranean Baked White Beans
Print
Vegan Massaman Red Lentil Cauliflower Curry
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course/Lunch
- Method: Stove Top
- Cuisine: Thailand
- Diet: Vegan
Description
This Vegan Massaman Red Lentil Cauliflower Curry is loaded with delicious spices. This Massaman Curry is made with spices from an American company called Teeny Tiny Spice Company. With it is added a little yellow curry, lemon grass, onion, garlic and coconut milk. Massaman curry is a fusion of Thai, Malaysian and Indian curries all tied in with warm spices and a little heat. Enhancing this main course to a perfect complement with red lentils and cauliflower. Pare this meal up with jasmine rice and a side salad and you have the perfect dinner.
Ingredients
Vegan Massaman Red Lentil Cauliflower Curry
- 2 Tbsp Olive Oil or Coconut Oil
- 1 cup Red Lentils, sorted and rinsed
- 1 13.5 oz. can Coconut Milk
- 1/2 cup Plant Based Coconut Milk
- 2 1/2 cups Fresh Cauliflower Florets
- 1/2 Large Yellow Onion, sliced
- 3 Large Garlic, garlic pressed or minced
- 2 Tbsp organic Massaman Curry Spice, from Teeny Tiny Spice Company or your favorite Massaman spice
- 2 tsp Yellow Curry powder
- (6) 2 inch twigs of Lemongrass, if longer use only 3 twigs (optional)
- 1/2 tsp Pink Salt or desired salt
Instructions
Vegan Massaman Red Lentil Cauliflower Curry
- Sort the red lentils for any small pebbles and rinse in a sieve under cool water. Put aside to use later.
- Heat a large skillet on medium heat and add the olive oil or coconut oil. Add the sliced onions and minced or garlic pressed garlic. Sauté until the onions and garlic are just turning light brown like the photo above.
- Add the 13.5 oz. can of coconut milk and 1/2 cup of coconut plant based milk. Add the red lentils, spices, salt and lemon grass. Mix it all with a wooden spoon and then add the cauliflower pieces. Stir it in so that all the sauce is covering the cauliflower. Put a lid on the skillet and simmer on medium low heat for 20 to 25 minutes. Check for doneness of red lentils and cauliflower.
- If desired top with chopped peanuts, sliced green onions, red pepper flakes or chopped cilantro.
- Enjoy!
