Authentic Vegan Massaman Curry Recipe Made Easy

Massaman curry is a deliciously rich and aromatic Thai dish that blends spices from Indian, Malay, and Thai cuisines. Traditionally made with meat, this authentic vegan massaman curry recipe keeps all the indulgent flavors while making it entirely plant-based.

Creamy coconut milk, toasted peanuts, and a fragrant massaman curry paste come together with tender potatoes and hearty tofu, creating a comforting meal that’s perfect for any occasion.

Whether you’re a seasoned vegan or curious about exploring plant-based Thai cooking, this recipe offers a satisfying balance of sweet, savory, and mildly spicy notes. The beauty of massaman curry lies in its complexity and depth of flavor, yet it’s surprisingly simple to prepare at home.

Plus, with fresh ingredients and wholesome spices, you can feel great about every bite.

Get ready to impress your family and friends with this authentic vegan massaman curry that’s not only delicious but also nourishing and easy to customize!

Why You’ll Love This Recipe

Authenticity meets vegan goodness. Unlike many vegan curries that compromise on flavor, this recipe maintains the traditional taste of massaman curry while using plant-based ingredients.

The curry paste is homemade, ensuring no hidden animal products sneak in.

Rich, creamy, and satisfying. The use of coconut milk and roasted peanuts adds a luscious creaminess and nutty depth that perfectly complements the spices and vegetables.

Easy to make and versatile. This recipe can be adjusted to suit your taste and ingredient availability.

Swap tofu with chickpeas or add your favorite veggies. It’s a fantastic weeknight dinner or meal prep option.

Ingredients

• 2 tablespoons massaman curry paste (store-bought or homemade – ensure vegan)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 1 medium onion, sliced
• 3 medium potatoes, peeled and cubed
• 400g firm tofu, pressed and cubed
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons vegetable oil (or coconut oil)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar (or coconut sugar)
• 1 cinnamon stick
• 3-4 cardamom pods
• 3-4 cloves
• 1 star anise (optional)
• 1 tablespoon tamarind paste (or 2 tablespoons lime juice)
• 2 cups vegetable broth
• Fresh cilantro, chopped for garnish
• Cooked jasmine rice, to serve

Equipment

• Large deep skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Serving bowls
• Potato peeler (optional)
• Press for tofu (or heavy object to press tofu)

Instructions

1. Prepare the tofu: Press the tofu to remove excess moisture for at least 15 minutes. Cut into 1-inch cubes.
2. Cook the aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
3. Toast the whole spices: Add the cinnamon stick, cardamom pods, cloves, and star anise to the skillet. Stir for 1 minute until fragrant.
4. Add the curry paste: Spoon in the massaman curry paste and stir it well with the aromatics and spices. Cook for 2-3 minutes to release the flavors.
5. Pour in coconut milk: Slowly stir in the coconut milk, mixing thoroughly to incorporate the curry paste.
6. Add potatoes and broth: Toss in the cubed potatoes and vegetable broth. Bring the mixture to a gentle simmer, cover, and cook for 15-20 minutes or until the potatoes are tender.
7. Cook the tofu: While the potatoes simmer, in a separate pan, lightly fry the tofu cubes in a bit of oil until golden on all sides. Set aside.
8. Season the curry: Stir in the soy sauce, brown sugar, and tamarind paste (or lime juice). Adjust seasoning to taste, balancing salty, sweet, and sour flavors.
9. Add tofu and peanuts: Gently fold in the fried tofu cubes and chopped roasted peanuts. Simmer for an additional 5 minutes to meld the flavors.
10. Serve: Remove the whole spices before serving. Ladle the curry over steamed jasmine rice and garnish with fresh cilantro.

Tips & Variations

Pro tip: For an extra depth of flavor, make your own massaman curry paste using dried spices and fresh chili. It’s worth the extra effort!

• Swap proteins: Try chickpeas, tempeh, or seitan instead of tofu for variety.
• Add veggies: Bell peppers, carrots, or green beans make great additions for extra color and nutrition.
• Make it nuttier: Garnish with extra crushed peanuts or drizzle with peanut butter for richness.
• Adjust heat level: Add fresh Thai chili or chili flakes if you prefer a spicier curry.
• Prep ahead: This curry tastes even better the next day, so make a batch for meal prep. Reheat gently with a splash of coconut milk or broth.

Nutrition Facts

Serving Suggestions

This vegan massaman curry pairs beautifully with fragrant jasmine rice or brown rice for a wholesome meal. For a lighter option, serve it alongside steamed or sautéed greens such as bok choy, kale, or spinach.

To enhance the dining experience, consider adding a side of fresh cucumber salad or Thai-style pickled vegetables to cut through the richness of the coconut milk. And don’t forget a refreshing drink like a Green Goodness Juice to cleanse the palate!

Conclusion

Enjoying authentic Thai cuisine can be both exciting and accessible with this vegan massaman curry recipe. Its rich layers of spices, creamy coconut base, and wholesome plant-based ingredients make it a comforting yet exotic dish to add to your recipe collection.

Whether you’re cooking for a vegan household or simply want to try something new, this curry is sure to please.

From the first fragrant bite to the last spoonful, this dish embodies the perfect balance of sweet, savory, and tangy flavors traditionally found in massaman curry. Don’t forget to check out other delightful recipes like the Half Runner Beans Recipe or the indulgent Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to round out your culinary adventures.

Happy cooking and enjoy your flavorful journey into vegan Thai cuisine!

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