Lentil Massaman Curry

I had a chunk of Thai massaman curry paste in the freezer that I wanted to use up so I made this beautiful curry that has lentils, eggplant, potatoes, red bell peppers and peas. This is dinner tonight paired with Thai jasmine rice.

Thai Massaman Curry

Made a quick curry tonight for dinner. I have so many tins of curry pastes in my pantry that I had to use. I picked massaman which has the wonderful flavors of coriander, cumin, cinnamon, cardamom, tamarind, lemongrass, galangal and red chilies. I cooked about 3/4 of a tin of paste with coconut milk, water, tofu, eggplant, potato and peas. Came together very quickly and super yummy on rice.

Thai Massaman Curry & Dairy Free Baking Chips

I was inspired by my cousin's Thai curry pictures to make it for myself for dinner. I have so many tins of different flavor curry pastes in my pantry. I think most people who are sort of familiar with Thai food know of spicy Panang or Red or Green curry. I picked something different- Massaman which is a southern Thai curry that is Muslim in origin. This curry is a result of early Muslim traders who brought spices like cardamom, turmeric, cinnamon, cumin and cloves from India and the Middle East to the south coast of Thailand. This curry has a lot of these spices and is beautifully fragrant and very tasty! I used potatoes, tofu, broccoli, carrots and peas in my curry.


All the ingredients I used for this curry.


This came out really nice.

Thai Massaman Curry

2 TB canola oil
1 onion, chopped
2 cloves garlic, minced
1 large potato, peeled and cut into cubes
2 carrots, sliced
1/2 to a full can of massaman curry paste (this can be spicy so use as little or much as you like - store the leftover paste in a little ziploc bag in the freezer)
2 cans coconut milk
1 head of broccoli, florets seperated and stem thinly sliced
1 can sweet peas, drained
1 package extra-firm tofu, drained and cubed
2 TB soy sauce
1 tsp sugar
juice of one large lime


Heat oil in a large pot on medium heat. Add onions, garlic and ginger. Saute for a while until onions are browned and a bit soft. Add potatoes, carrots and curry paste. Stir around to coat, then add coconut milk and stir. Bring to a boil. Add broccoli. Add soy sauce, sugar and lime juice. Lower heat to medium low. Add tofu cubes and peas. Cover and simmer for about 20 minutes or so or until potatoes are thoroughly cooked. Serve over hot rice.


My mom's birthday is coming up and we're having a big bash for her. She requested white chocolate macadamia nut cookies for the party. At first, I was not sure where I could get dairy free white chocolate chips and I had heard that kosher markets may have them. After traveling up and down West Pico in the Beverly Hills area for an hour yesterday, ducking in and out of various kosher markets, I came out empty handed! But today a lovely person at the PPK message boards directed me to a kosher market on Santa Monica Blvd. which is miles closer to my house! And this is what I got:


2 bags of the white chocolate, a bag of coffee flavored(yum) and a bag of pretty rainbow colored chips. Can't wait to try these out. As far as regular chocolate chips, I can find dairy free ones at Trader Joe's (the semi-sweet) or at the grocery store (the semi-sweet as well. Brands: Guittard and Ghirardelli)