Cauliflower & Zucchini Massaman Curry

Cauliflower & Zucchini Massaman Curry Photo: Tim Elwin

Cauliflower & Zucchini Massaman Curry
Photo: Tim Elwin

If i was a vegetarian, this is what i’d be eating, i am not, but it’s still what i am eating.


  • 600-700g Cauliflower, cut into 4cm florets
  • 2 Large Zucchini’s, cut 1cm thick discs
  • 1 Large Onion, peeled and sliced, 2-4mm thick
  • 600mls Coconut Milk
  • 2 Teaspoons Fish Sauce Or for vegetarian version use;
    • 1 Teaspoon Lime Juice
    • 1 Teaspoon Light Soy Sauce or Tamari
  • 2 Teaspoons Grated Coconut or Palm Sugar
  • 1 Tablespoon Coconut Oil
  • 3-4 tablespoons of Massaman Curry Paste or
    • 2 Long Red Chilli’s, seeds removed
    • 4-5 Birdseye Chilli’s, (only if you want extra heat otherwise leave out)
    • 2 stalks of Lemongrass, outer few stalks removed
    • 1 tablespoon grated Galangal or Ginger
    • 4 Eschallots, peeled roughly chopped
    • 4 cloves garlic, peeled
    • 2 Tablespoons Shrimp Paste or for vegetarian version use;
    • 1 tablespoon Miso
    • 1 tablespoon Fermented Soybean Paste
    • 1 Tablespoon Tamarind Juice
    • 1 Tablespoon Salt
    • 1 Teaspoon Sugar
    • 2 Kaffir Lime Leaves
    • 2 Bay leaves
    • 2 Tablespoons Coconut Oil
    • Spices
      • 1 Tablespoon Coriander seed
      • 1 Teaspoon Cumin seeds
      • 1 Teaspoon Cardamom seeds
      • ½ Teaspoon Cloves
      • 1 small Cinnamon Stick
  • Fresh Coriander
  • Jasmine Rice or Paratha Bread

Method - Paste

If making your own paste, dry-fry the spices in a pan on a medium heat until they start to smoke then grind to a powder in a mortar & pestle or in a spice grinder. Add the remaining Paste Ingredients and grind to form a fine paste. You can store in the fridge for up to 6-8 weeks or freeze for up to 6 months.

Method - Curry

In a medium sized pot fry the onions in a tablespoon of coconut oil for 5 minutes on a medium-high heat, then add the 3-4 tablespoons of the curry paste with half (300mls) of the coconut milk and cook for a further 5 minutes. Add the Cauliflower and zucchini plus the remaining 300mls coconut milk, stir until it boils, then reduce to a simmer. After 10 minutes add the sugar and fish sauce and stir through for another 3-4 minutes to dissolve the sugar.

Serve with fresh coriander and jasmine rice or my favourite, Paratha Bread!

© Tim Elwin 2015