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    You are here: Home | Recipes | Vegan Main Dish Recipes

    1-Pot Vegan Massaman Curry

    May 17, 2022 by Faith VanderMolen

    Jump to Recipe Print Recipe

    Full of hearty potatoes, creamy coconut milk and warming spices, this 1-Pot Vegan Massaman Curry recipe will quickly become a staple in your weekly meal plan!

    massaman curry t

    The first time I had Massaman Curry was sitting on a curb with my now husband Brett. We had just begun dating and were craving Thai food after playing volleyball with some friends. We ended up getting our food to-go and sat outside the restaurant on the curb and scarfed down some delicious Massaman curry.

    I was hooked.

    I was also determined to learn how to make it myself.

    This 1-Pot Vegan Massaman Curry Recipe is perfect for anyone new to plant-based cooking or even Thai curries for that matter.

    Don't be overwhelmed by the list of ingredients in this vegan massaman curry recipe. If you have a good amount of spices in your cupboard, you'll be in good shape!

    My husband and I love any curry (definitely try out this sweet potato peanut butter curry!) served with brown rice and/or this amazing Chapati Recipe.

    Yum!

    Let me share more about why massaman curry is so special and how you can make it in the comfort of your own home!

    What is Massaman Curry?

    an above shot of two bowls full of vegan massaman curry served with white rice and chopped tomatoes

    In short, Massaman curry is a curry from southern Thailand.

    Massaman curry paste is a fusion of a few popular ingredients from Indian, Malaysia and Thailand.

    Usually Massaman curry is made with chicken, but other sources of protein can be used as well.

    For vegan massaman curry, tofu is often used, like in today's recipe, and fish sauce and shrimp paste are omitted.

    What Makes Massaman Curry Different from Other Curries?

    Unlike other Thai curries, Massaman curry is different in that it includes whole spices (cumin, coriander, cinnamon and nutmeg), potatoes and roasted peanuts!

    But I know a lot of you are like me...busy! So today's vegan massaman curry recipe is super simple, using ground spices you probably already have in your pantry.

    What is the Difference Between Yellow Curry and Massaman Curry?

    Yellow curry draws on dried curry powder and turmeric to produce its vibrant yellow color.

    Massaman curry, on the other hand, uses whole spices often found in Indian cuisine such as cinnamon and cardamom.

    Is Massaman Curry Vegan?

    Usually, massaman curry contains fish sauce or a curry paste that contains shrimp paste.

    So these are ingredients that would make massaman curry not vegan.

    However, it's really easy to "veganize" massaman curry like you'll see in today's recipe, although it won't be completely authentic!

    How to Make Vegan Massaman Curry

    Let me walk you through how to make this 1-pot vegan massaman curry recipe!

    STEP 1: Start by preparing your spice blend and chopping up all your aromatics. Set them aside.

    all the spices and aromatics you'll need for easy massaman curry

    STEP 2: Add a little oil to a large pot and sauté the onion, ginger and garlic for 1-2 minutes or until the onion is translucent.

    STEP 3: Add in the vegetable broth and spice blend, stirring well to coat all the onions in the spice blend. Bring the mixture to a light boil.

    spices coating sautéed onions in a pot for massaman curry

    STEP 4: Add in the coconut milk and cubed potatoes. Stir and bring everything back up to a boil. Reduce the heat to low, cover the pot, and allow everything to simmer for about 20 minutes or until the potatoes are fork tender.

    STEP 5: Towards the end of the cooking time, add in your protein source of choice and sliced red pepper to the curry, remove the lid and allow everything to simmer a bit longer until the curry thickens.

    1 pot vegan massaman curry in a large pot

    STEP 6: Remove the bay leaves and cardamon pods and serve over rice!

    What to Serve with Thai Massaman Curry

    non-spicy vegan massaman curry served with steamed rice, chopped tomatoes and a wedge of lime

    We always like to enjoy this curry over some steamed white or brown rice.

    Additionally, we often like to have some fresh, homemade naan or chapati on the side to smear up extra sauce.

    For some creaminess, I love to serve curry with a dollop of plain, non-dairy yogurt on top.

    Additionally a side salad of chopped cucumbers and tomatoes spritzed with a little lime juice and salt adds some freshness.

    Top everything off with some fresh cilantro and the chopped, roasted peanuts and you'll have a feast!

    Vegetarian Massaman Curry Recipe

    No adaptations need to be made to make this a vegetarian massaman curry recipe as it does not contain any animal products.

    📖 Recipe

    Vegan Massaman Curry

    Faith VanderMolen
    Hearty potatoes and plant-based protein get coated in a rich yellow curry sauce in this 1-Pot Vegan Massaman Curry recipe!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 15 minutes mins
    Course Vegan Main Dish Recipes
    Cuisine Thai
    Servings 6 servings
    Calories 210 kcal

    Ingredients
     
     

    SPICE BLEND

    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon white pepper
    • ½ teaspoon cayenne pepper optional
    • ⅛ teaspoon ground cardamon or two green cardamon pods
    • Dash cinnamon and nutmeg
    • 1 tablespoon brown sugar
    • ½ teaspoon salt plus more to taste
    • 3 bay leaves

    CURRY

    • 1 tablespoon coconut oil
    • 1 onion chopped
    • 1 inch piece fresh ginger minced
    • 4-5 cloves garlic minced
    • 1 stalk lemongrass outer leaves removed and ends trimmed, finely chopped*
    • ½ cup good-tasting vegetable broth or stock
    • 1-2 medium potatoes cut into chunks
    • 14 ounces coconut milk
    • 1 small red pepper thinly sliced
    • 1-2 tablespoons lime juice
    • Garnish: roasted peanuts

    Instructions 

    • Prepare your spice blend by adding all of the spice blend ingredients to a small bowl. Set it aside.
    • In a large pot, heat the coconut oil and sauté the onion, ginger, garlic and lemongrass until soft and fragrant.
    • Add the vegetable broth and the spice blend, stirring well to combine. Bring the mixture to a boil.
    • Add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
    • Cover the pot and allow the curry to simmer for about 20 minutes, stirring occasionally, until the potatoes are tender. After 20 minutes, remove the lid and add in your protein source of choice as well as the sliced red pepper.
    • Remove the bay leaves and squeeze in the lime juice.
    • Taste and add more salt or lime juice if desired.
    • Serve on top of rice with chopped, roasted peanuts. Enjoy!

    Notes

    • For the lemongrass, remove the woody outer stems and cut off the end. You'll only want to use the 6 inches towards the bottom of the stalk. Discard the harder, top part.
    • For protein, I love to add in leftover baked tempeh or tofu or some vegan chicken pieces.

    Nutrition

    Calories: 210kcalCarbohydrates: 16gProtein: 3gFat: 17gSaturated Fat: 14gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 287mgPotassium: 423mgFiber: 2gSugar: 4gVitamin A: 742IUVitamin C: 36mgCalcium: 37mgIron: 3mg
    Tried this recipe?Let me know how it was!

    More Vegan Main Dish Recipes

    • Vegan Broccoli Cheddar Soup
    • Vegan Zuppa Toscana
    • Vegan Chickpea Salad (No Mayo!)
    • Vegetarian Taco Bowls (with Walnut Meat!)


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