This vegan massaman curry recipe by David and Charlotte Bailey has quickly become their signature dish, being paired with brown rice, kale, carrot and kimchi pickle and a sprinkling of omega-packed seeds to form the famous Buddha Bowls which the couple serve at festivals and food markets across the country.
There are many different ideas as to how and where this dish originated, but one popular theory is that it was born in southern Thailand, where there are many Muslims, hence the name, which means Muslim curry. In any case, it has recently been voted by CNN as the world's most delicious food, and it always draws gasps of 'I love massaman!' when people read it on our menu board.
Recipe and images extracted from The Fresh Vegan Kitchen by Charlotte and David Bailey, photography by Haarala Hamilton. Published by Pavilion.
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Vegan massaman curry
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