Massaman Curry Buddha Bowls
These vibrant vegan Buddha bowls feature a rich Massaman curry base loaded with firm tofu, tender new potatoes, and sweet pineapple chunks. Served over wholesome brown rice and garnished with fresh carrots, steamed seasonal greens, and crunchy mixed seeds, this Thai-inspired dish is a perfectly balanced and flavorful meal.
Instructions
- 1
In a hot dry pan, toast cloves (2 whole), coriander seeds (1 tbsp), peppercorns (6 black), stick (0.5 cinnamon), cardamoms (4 green), and cumin seeds (1 tsp) until fragrant. Grind to a fine powder and stir in ground nutmeg (0.25 tsp).
- 2
Heat vegetable oil (1 tbsp) in the pan. Add lemongrass (2 stalk), cloves (5 garlic), galangal (2 tbsp), red bird's eye chilli (8 dried), fresh coriander (2 tbsp), and shallots (100 g). Fry for 10 minutes until golden. Blend the mixture with the ground spices and 4 tbsp water into a smooth paste.
- 3
Melt coconut oil (1 tbsp) in a pan, add the curry paste for 1 minute, then add light brown sugar (1.5 tbsp) and cook for 5 minutes. Stir in coconut milk (2 tin), tamari sauce (2 tbsp), and anise (2 star). Simmer for 10 minutes. Meanwhile, boil white baby potatoes (400 g) for 20 minutes and steam seasonal greens (75 g) for 5 minutes.
- 4
Add the boiled potatoes, pineapple pieces (1 tin) (with juice), and firm tofu (200 g) to the curry sauce. Bring to a boil and simmer for 2 minutes.
- 5
Divide brown rice (350 g) between bowls. Top with the massaman curry, carrots (2), steamed greens, extra coriander, and mixed seeds (2 tbsp).
Nutrition Facts
Per portion