Vegan ‘Beef’ Massaman Curry

Ingredients

• 1 lemongrass stalk (chopped)
• 2 inch galangal piece (chopped)
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cardamom
• 4-5 dried red Thai chillies
• 1 shallot
• 5 coriander roots
• 2 cloves garlic
• 2 tsp salt
• 2 tins/800g young green jackfruit
• 1/4 kent pumpkin (washed, deseeded and cut into half-moon slices)
• 4 small golden potatoes (peeled and cut into quarters)
• 1/2 brown onion (cut into half-moon slices)
• 1/2 cup water (for jackfruit)
• 2 tbsp soy sauce (for jackfruit)
• 2 tbsp dark soy sauce/kecap manis (for jackfruit)
• 1/2 tbsp soy sauce (for curry sauce)
• 2 tsp tamarind paste
• 2 tins/800mL Valcom coconut milk
• 1 tbsp palm sugar/coconut sugar
• 200 mL coconut cream (to serve)
• 2 tbsp shredded coconut (to serve)
• 1/2 red long chilli (sliced finely, to serve)
• 1 bunch coriander (to serve)
• 2 tsp crushed peanuts (to serve)
• 1 cinnamon stick (to serve)
• 2.5 cups uncooked Jasmine rice

Method

1. Preheat the oven to 200c (180c fan forced).
2. Thoroughly wash your jasmine rice and cook in a rice cooker.
3. Toast the shredded coconut in a dry pan on low-medium heat, agitating regularly. Once golden brown, set aside in a bowl.
4. To make your paste, start by rehydrating your dried chillies in near-boiling water and leave for around 10 minutes then remove. Reserve the chilli hydrating water for later.
5. Toast off your coriander and cumin seeds in a dry pan over medium heat, agitating regularly. Once fragrant, remove from the heat.
6. Add the toasted seeds to a food processor, along with the rehydrated chillies, lemongrass, galangal, ground cinnamon, nutmeg, cardamon, shallot, coriander roots, garlic and salt to create a paste. Add some of the reserved chilli water if the paste needs loosening.
7. Now prepare the pumpkin by placing the half-moon slices on a tray and cover with oil and salt. Place in the oven for half an hour or until cooked through.
8. While the pumpkin cooks, add the 2 cans of jackfruit to a pan with the water and 2 tbsp of soy sauce. Bring to a boil uncovered, then cook on a simmer for half an hour partially covered, stirring occasionally.
9. While the jackfruit is cooking, begin your curry by heating a wok with oil.
10. Once the oil is hot, fry off 2-3 tbsp of the homemade curry paste with 2 tbsp of coconut milk. Fry until the coconut milk is bubbling and the oil from the milk is visible. If using store-bought curry paste, ensure the Massaman paste is vegan-friendly. Follow paste instructions for the quantity of paste to use.
11. Add the onion to the paste and fry for 2 minutes.
12. Add the remaining coconut milk, grated palm sugar, tamarind, 1/2 tbsp of soy sauce, and mix to dissolve.
13. Add the potatoes to the curry. Cook covered until fork tender.
14. Once the jackfruit is cooked, remove off the heat. If required, drain any remaining water. Shred the jackfruit with two forks, add 2 tbsp of dark soy and half a cup of your Massaman curry sauce. Mix together to produce your flavourful shredded vegan ‘beef’.
15. Remove the pumpkin from the oven.
16. Serve your Massaman curry in a sharing bowl. Top with your jackfruit ‘beef’ and add the pumpkin slices. To garnish, add coconut cream, thinly sliced chilli, peanuts, a cinnamon stick and coriander.
17. Serve alongside the jasmine rice, topped with a drizzle of coconut cream and the toasted shredded coconut.
18. Enjoy your wonderfully vegan Massaman 'beef' curry, sure to win over even the strictest meat eaters!

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml
• Valcom - Valcom Coconut Milk 165Ml