Tuc Craft Kitchen's vegan massaman curry stew

A vegan curry with a warming mix of spices

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This curry is most commonly made with chicken, but it can easily be made into a vegetarian or vegan dish.

The flavours of the Massaman curry paste, or nam phrik kaeng matsaman, come from spices--cardamom, cinnamon, cloves, star anise, bay leaves--that are not frequently used in other Thai curries until they were brought to Thailand from the Malay Archipelago and South Asia.

In this version from Vancouver's Tuc Craft Kitchen, these spices are combined with local ones to make the massaman curry paste. Whether it's over rice or potatoes, it's a satisfying and warming meal.

Part A

1/2 cup peeled and minced fresh ginger
4 dried guajillo pepper or 2 Thai red chilies, stemmed and chopped
4 tbsp lemongrass, finely minced
1/2 cup canola oil

Part B

1 cup canola oil
1 medium onion, cut into 1/2" dice
1 stalk celery, cut into 1/2" dice
1 carrot, cut into 1/2" dice
2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground turmeric
2 tsp ground cardamom
2 tsp allspice
2 tsp ground cloves
1 cinnamon stick
4 bay leaves
4 whole star anise

Part C

1 yam or sweet potato, cut into 3/4" pieces
1 rutabaga, cut into 3/4" pieces
8 cups water or vegetable stock
1/2 cup coconut milk
1/2 cup sultana raisins
3 tbsp kosher salt


Combine ingredients from part A in a blender, and puree until smooth, about 4 to 5 minutes.

Add blended mixture to a stock pot set over medium-high heat, and cook for 5 minutes.

Then add ingredients from part B to the pot and toast together for 2 to 3 minutes.

Next, add ingredients from part C and simmer until vegetables are tender, approximately 35 to 40 minutes.

Serve stew with a generous sprig of cilantro on a bed of jasmine or basmati rice, or on steamed B.C. Nugget potatoes like they do at Tuc Craft Kitchen.