Masaman curry
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
Servings: 4 Dietary Info: Dairy free, Gluten freee (if using tamari)
Looking for a rich, aromatic, and deeply flavorful curry? This Vegan Massaman Curry is your answer! With its creamy coconut base, tender potatoes, and complex sweet-savory-spicy sauce, it’s a comforting, restaurant-quality dish that’s perfect for a cozy night in.
Why You’ll Love This Recipe:
✔ Incredibly Flavorful – A perfect balance of spicy, sweet, and savory.for busy weeknights.
✔ Hearty & Satisfying – Packed with potatoes and protein for a complete meal.
✔ Meal-Prep Friendly – Tastes even better the next day as the flavors develop.
✔ Simple Process – Easier to make at home than you think!
This Recipe is Ideal for
✔ Quick weeknight dinners
✔ Impressing guests with vegan cuisine
✔ Anyone craving Thai food takeout at home
✔ A warming, comforting meal
Dietary Adaptations
✔ Naturally plant-based and dairy-free
✔ Can be made gluten-free by using tamari instead of soy sauce
✔ Nut-free option: use sunflower seed butter instead of peanut butterOil-free version possible with water/ vegetable broth for sautéing
More Key Details
This dish is a fantastic introduction to Thai cuisine, offering complex flavors without being overly spicy. The ingredients, like Massaman curry paste and tamarind paste, are now widely available in well-stocked supermarkets or Asian grocery stores.
It’s a highly nutritious meal, providing healthy fats from coconut milk and a good source of carbohydrates and energy from the potatoes and peanuts. The protein from the chickpeas or tofu makes it a filling and balanced dish.
This curry is incredibly versatile—serve it over jasmine rice, brown rice, or even with noodles for a different twist. It’s a healthier homemade alternative to takeout, allowing you to control the quality of ingredients and the level of spice and sweetness.
Preparing this meal is a straightforward process of simmering, making it perfect for a relaxing cooking experience. The leftovers are a prized possession, as the flavors meld and intensify overnight.
Let`s start with the process
1. Sauté the Aromatics
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Heat the coconut oil in a large pot or Dutch oven over medium heat.
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Add the Massaman curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
2. Simmer the Curry
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Pour in the coconut milk and vegetable broth, stirring to combine with the paste.
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Add the diced potatoes, onion, and carrots. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are fork-tender.
3. Add Remaining Ingredients
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Stir in the chickpeas (or tofu), peanut butter, tamarind paste, soy sauce, and maple syrup.
Simmer uncovered for another 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
4. Final Adjustment
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Taste and adjust seasoning. Add more soy sauce for saltiness, maple syrup for sweetness, or a pinch of cayenne for more heat.
If the curry is too thick, add a splash of vegetable broth or water to reach your desired consistency.
5. Combine & Serve
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Ladle the hot curry into bowls over steamed jasmine rice. Garnish generously with roasted peanuts, fresh cilantro, and a squeeze of lime juice.
Ingredients
For the Curry:
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2 tbsp coconut oil (or neutral oil)
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4 tbsp Massaman curry paste (check for vegan-friendliness)
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1 can (14 oz / 400 ml) full-fat coconut milk
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1 cup vegetable broth
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1 ½ lbs (700g) potatoes (Yukon Gold or Russet), peeled and cut into 1-inch chunks
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1 large onion, cut into chunks
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2 carrots, peeled and sliced
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1 can (15 oz / 425g) chickpeas, drained and rinsed (or 1 block firm tofu, cubed)
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For the Sauce & Seasoning:
- 3 tbsp creamy peanut butter (or almond butter)
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1 tbsp tamarind paste (or 1 tbsp lime juice)
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2 tbsp soy sauce (or tamari for GF)
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1-2 tbsp maple syrup (or brown sugar), to taste.
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For the Serving:
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Cooked rice (white, brown, or jasmine)
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Cooked jasmine rice
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Roasted peanuts, roughly chopped
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Fresh cilantro, chopped
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Lime wedges
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