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!
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 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 to eat this curry over brown rice and sometimes with some roti from our local Indian market.
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?
In short, Massaman curry is a milk Thai curry.
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!
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!
- Start by heating some oil in a large wok or sauce pan.
- Fry your cubed tofu in the oil, until golden brown on all sides. Remove the tofu from the pot and set it aside.
- Add a little more oil to your pot and sauté the onion, ginger, garlic and cayenne for 1-2 minutes or the onion is translucent.
- Add in the vegetable broth, spices and sugar, stirring after each addition. Bring the mixture to a light boil.
- 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 20-30 minutes or until the potatoes are fork tender.
- Towards the end of the cooking time, add your tofu and red pepper to the curry, remove the lid and allow everything to simmer a bit longer until the curry thickens.
- Remove the bay leaves and cardamon pods and serve over rice!
What to Serve with Curry
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!
Hearty vegetables get coated in a rich yellow curry sauce in this 1-Pot Vegan Massaman Curry recipe!
- 2 tablespoons olive oil, divided
- 1 block extra firm tofu, pressed and cut into cubes
- ⅓ cup onion, sliced
- 1 tablespoon grated fresh ginger
- 4-5 cloves garlic, minced
- ½ tsp. cayenne pepper, optional
- ½ cup good-tasting vegetable broth, or stock
- 3 bay leaves
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon white pepper
- ⅛ teaspoon ground cardamon (or two green cardamon pods)
- Dash cinnamon and nutmeg
- 1 tablespoon brown sugar
- Salt to taste
- 1-2 medium sweet potatoes, cut into chunks
- 1 14 oz can coconut milk (I used lite coconut milk)
- 1 small red pepper, thinly sliced
- 1 tablespoon lime juice
- Garnish: roasted peanuts, chopped
Heat a large frying pan or wok over medium-high heat. Swirl 1 tablespoon of oil in the pan and brown the tofu until golden on all sides. Remove the tofu from the pan and set aside.
Heat the other tablespoon of oil in the pan and add sauté the onion, ginger, garlic, and cayenne pepper for 1-2 minutes.
Add the vegetable broth plus the following ingredients: bay leaves, turmeric, ground coriander, cumin, white pepper, cardamon, cinnamon, nutmeg, brown sugar and a hearty pinch of salt. Stir with each addition and bring to a light 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.
Simmer 20 to 30 minutes, stirring occasionally, until potatoes are tender. During the last 5-10 minutes of cooking time, add back in the browned tofu, as well as the sliced red pepper. I cover the pan with a lid for the first 20 minutes and then remove the lid to let it thicken a little for the last 10 minutes.
Remove the bay leaves and cardamon pods 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!
Amount Per Serving Calories 311Total Fat 23gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 141mgCarbohydrates 19gNet Carbohydrates 0gFiber 3gSugar 7gSugar Alcohols 0gProtein 11g