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5 from 3 votes

Vegan Massaman Curry

Hearty potatoes and plant-based protein get coated in a rich yellow curry sauce in this 1-Pot Vegan Massaman Curry recipe!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Vegan Main Dish Recipes
Cuisine: Thai
Diet: Vegan
Servings: 6 servings
Calories: 210kcal
Author: Faith VanderMolen

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
US Customary - Metric

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: 210kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 287mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin A: 742IU | Vitamin C: 36mg | Calcium: 37mg | Iron: 3mg