A Massaman Vegetable Curry Recipe Test
It is curry time again. Another Saturday and another search in the great range of curry recipes in the Curry Focus website. I enjoy a good vegetable curry and often start my search in the vegetarian curry recipes category. And the Massaman vegetable curry recipe called out to me. A vegetable curry with potatoes and coconut milk. Yum.
The ingredients for this curry are pretty standard except for the tamarind concentrate. You cannot always fond this in supermarkets but I knew exactly which Indian shop to go to for this ingredient.
I bought all of the needed ingredients when out doing my usual Saturday shop.
Making the Massaman Vegetable Curry
A quick read of the recipe indicated that this would be an easy recipe to follow. And this was true. I prepared the ingredients and then boiled and drained the potatoes before starting the real curry cooking. And everything went like clockwork. The curry was ready in less than 30 minutes and the curry tasting team arrived about 5 minutes before the curry was ready.
Tasting and Rating the Massaman Vegetable Curry
I served up the Massaman vegetable curry with basmati rice and the tasters quickly got to work.
Initially, there were a couple of comments about how strong the tamarind was. But after a few mouthfuls, the strength seemed to diminish. You could still taste the tamarind but the coconut milk taste came more prominent along with the lovely taste of fresh coriander (cilantro). The vegetables were nicely cooked and the crushed peanuts were a bit crunchy. The curry was a hit and received a taste score of 7.5 out of 10 with a spice/heat level of “Mild”.
Make the Massaman Vegetable Curry Again?
I may well make this curry again but I’d make a couple of changes. I’d cut down on the amount of tamarind concentrate, only putting in 1 tablespoon of the concentrate instead of 2 tablespoons. And I’d add a chilli to the curry to give it a little bit of bite.
You could substitute cashew nuts if you are worried about putting peanuts into the curry.