Vegan Massaman Curry
Indulge in the rich, fragrant flavors of this Vegan Massaman Curry—a plant-based twist on the classic Thai dish. Packed with creamy coconut milk, warming Massaman curry paste, and a medley of vibrant vegetables like sweet potatoes, carrots, and broccoli, this recipe is a symphony of sweet, savory, and tangy flavors. Chickpeas are added for protein, while peanut butter and tamarind paste lend a deep, nutty complexity. Balanced with the brightness of lime juice and the crunch of roasted peanuts, this curry is perfect served over fluffy jasmine rice for a wholesome, satisfying meal. Ready in under 50 minutes and easy to customize, it’s a comforting vegan dinner that’s big on flavor and short on effort—ideal for weeknights or special occasions alike. Perfect for lovers of Thai cuisine, it’s a go-to recipe for anyone looking to enjoy a gluten-free, dairy-free, and irresistibly flavorful meal at home.
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Recipe Information
Ingredients
- 14 ounces Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Massaman curry paste
- 1 large Onion, sliced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 medium Sweet potatoes, peeled and cubed
- 2 medium Carrots, sliced
- 1 medium Red bell pepper, sliced
- 1 cup Broccoli florets
- 1 can (15 oz) Chickpeas, drained and rinsed
- 2 tablespoons Peanut butter
- 1 tablespoon Tamarind paste
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 0.25 cup Roasted peanuts, chopped
- 0.25 cup Fresh cilantro, chopped
- 4 cups Jasmine rice, cooked
Instructions
Begin by heating a large pot over medium heat. Add the sliced onion and cook for about 5 minutes until softened.
Add the minced garlic and grated ginger, stirring frequently, until fragrant, about 1 minute.
Stir in the Massaman curry paste, and cook for another 2 minutes to release the flavors.
Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.
Add the cubed sweet potatoes, sliced carrots, sliced red bell pepper, and broccoli florets to the pot.
Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 15 minutes, or until the vegetables are tender.
Stir in the chickpeas, peanut butter, tamarind paste, soy sauce, and brown sugar, continuing to cook for another 5 minutes.
Add the freshly squeezed lime juice to the curry and stir well.
Taste and adjust seasoning as necessary, adding more soy sauce or lime juice if needed.
Remove from heat and allow the curry to cool slightly before serving.
Serve the vegan Massaman curry over cooked jasmine rice and garnish with chopped roasted peanuts and fresh cilantro.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 110.5 g | ||
| Protein | 105.7 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5178 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
