Vegan Massaman Curry

Vegan Massaman Curry is a Thai-themed dish that has cozy and fulfilling flavors. It is very abundant, creamy, slightly sweet, but with the right spice. Massaman curry is traditionally made with meat; however, in this vegan variant, the base is made with coconut milk, making the curry smooth and creamy. Vegan Massaman Curry is made with cooked rice or flatbread and is a meal that is both foreign and comforting. This Curry is evidence that a comfort food may be nutritious, balanced, and full of satisfaction.

STATS

• Diet: Vegan, Dairy-free, Gluten-free option
• Prep Time: 15 minutes
• Course: Main Course
• Cuisine: Thai
• Cook Time: 40 minutes
• Serving Size: 1 cup
• Yield: 4–6 servings
• Difficulty: Medium
• Total Time: 55 minutes
• Cooking Method: Simmering

EQUIPMENT

• Large pot/Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Measuring cups & spoons
• Small bowl

INGREDIENTS

• Two teaspoons of coconut oil
• One onion, chopped finely
• A single inch of grated ginger, three minced garlic cloves, and
• Two tablespoons of vegan-friendly masaman curry paste
• One teaspoon of cinnamon powder
• 1/2 tablespoon of cardamom powder
• Two whole cloves
• Peel two medium potatoes and cube them.
• Two medium carrots cut into slices
• One sliced red bell pepper
• A single cup of cooked chickpeas, or ones that have been rinsed and drained and canned
• One 14-ounce can of full-fat coconut milk
• Two teaspoons of soy sauce or tamari and one cup of vegetable broth
• One spoonful of brown sugar
• A lime’s juice and half a cup of roasted cashews or peanuts
• For garnish, cut some fresh cilantro.
• To taste, add salt.
• For serving, steamed rice

INGREDIENT NOTES

Coconut oil:

• The oil makes the dish richer and underpins the aromatic spices. Vegetable oil can be used.

Onion, garlic, ginger:

• Get the backbone of flavor established. Fresh ginger adds a warm kick.

Masaman curry paste:

• The key to the recipe. Select a vegan brand, as some pastes may contain shrimp.

Spices:

• Cinnamon, cardamom, and cloves give masaman its distinctive aroma. Use sparingly for balance.

Potatoes and carrots:

• The traditional vegetables that absorb the flavor of the curry. They add bulk and sweetness.

Proteins:

• Chickpeas are a meat substitute that is rich in protein. They also add texture.

Coconut milk:

• This milk forms the creamy foundation of the curry. Use full-fat for the best results.

Soy sauce and brown sugar:

• Taste savory and sweet.

Lime juice:

• Clears and slices through the richness.

Nuts:

• This will give the dish its crunchy texture and nutty taste. Cashews are weaker, peanuts stronger.

INSTRUCTIONS

1. Warm up the oil over a low fire in a large pan.
2. Cook the onion for five minutes, till it becomes soft and transparent.
3. Stir in the garlic & ginger. Cook for about 1 minute, till it smells nice.
4. Stir in curry paste, cardamom, cloves, and cinnamon.
5. Stir carefully and allow the spices to blossom for one minute.
6. Add the bell pepper, potatoes, and carrots. Coat the vegetables with the spices by stirring them.
7. Add the vegetable broth and coconut milk. Mix till it’s smooth.
8. Add brown sugar and soy sauce. Heat to a low simmer.
9. Cover and boil till potatoes are cooked, stirring periodically, for 20 minutes.
10. Include the chickpeas. For ten more minutes, simmer.
11. Use lime juice and salt to taste and adjust the spice level.
12. If you want a smoother flavor, take off the cloves.
13. Add chopped cashews or peanuts and fresh cilantro as garnish.
14. Serve hot with the flatbread or steamed rice.

TIPS

• Toast the nuts and garnish to add more depth of flavor.
• Vary it with other vegetables, such as zucchini, cauliflower, or green beans.
• You can add fresh chili or a pinch of chili flakes to make the curry spicier.
• To make it creamier, replace broth with two cans of coconut milk.
• Overnight, the tastes are amplified, making it even better the following day.

STORAGE INFORMATION

Refrigerator:

• Keep in an airtight box for as long as 4 days. On the stovetop, reheat slowly while adding a little water or broth to loosen it up.

Freezer:

• It will last for at least two months. Defrost in the fridge overnight, then heat until warmed through before serving.

FAQS

So what do I replace chickpeas with?

• This curry is also good with tofu cubes, lentils, or tempeh.

Is masaman curry very spicy?

• No. Masaman is one of the not-so-spicy Thai curries. You can easily add chile if you want it hotter.

Is there another way to serve this than with rice?

• Yes. It goes well with naan, roti, or even quinoa.

NUTRITIONAL INFORMATION

Calories: 320
Protein: 8 g
Carbohydrates: 38 g
Fiber: 7 g
Fat: 15 g
Sodium: 460 mg
Vitamin A: 80% DV
Vitamin C: 45% DV
Iron: 15% DV