A deliciously sweet and spicy vegan Thai curry made a store-bought curry paste, chickpeas and potatoes. A quick and easy recipe that's perfect for busy weeknights and easy enough for any level cook!
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Calories 446kcal
Ingredients
1tablespoonsunflower oilcoconut oil, or canola oil
Heat the oil in a large pot over medium high heat. When hot, add the onion and cook until it begins to soften.
When the onion is soft, add the curry paste and cook paste is very fragrant about 2-3 minutes. Gradually add the can of coconut milk.
Add chickpeas, potatoes and vegetable stock. Cover with lid, bring to a low boil, reduce heat and cook until potatoes are tender, about 15 minutes.
Taste and add salt and pepper to taste. Serve up over cooked rice with chopped peanuts.
Notes
Expert Tips for BEST Results:Cook the chili paste before adding the coconut milk for 2-3 minutes, warms up the spices and releases all the flavor.Stir frequently during the steps of adding the chili paste and the coconut milk and keep the temperature low to prevent sticking or burning.Red potatoes, a waxy potato, stay firmer when cooking vegetarian massaman curry which makes the results more chunky and satisfying.Adjust the chili paste to your tastes. I lean towards the spicier side of things and enjoyed the flavor of using a ⅓ cup of chili paste in the recipe. Also note that brands of chili paste may vary in their spiciness so start with half the amount, taste and then add more if you want.