Vegan Massaman Curry Recipe
This vegan massaman curry is rich, creamy, and full of warm Thai-inspired flavors. Made with chickpeas, potatoes, and coconut milk, it’s an easy plant-based dinner that comes together quickly and delivers big comfort in every bite.
Servings 6 people
Calories 446kcal
Ingredients
- 1 tablespoon sunflower oil coconut oil, or canola oil
- 1 medium onion cut into medium diced pieces
- ⅓ cup Massaman curry paste vegan
- 1 can coconut milk
- 1 can chickpeas well drained
- 2 cups red potatoes peeled and cut into cubes
- 1-2 cups vegetable stock
- Salt and pepper to taste
- 3 cups cooked rice
- ¼ cup chopped peanuts
Instructions
- 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
- Adjust the Heat: Curry paste heat varies by brand. Start with half the amount, taste, and add more as the curry simmers to suit your spice preference.
- Sauce Too Thin?: Let the curry simmer uncovered for a few extra minutes, or mash a few potato pieces into the sauce to thicken it naturally.
- Use Full-Fat Coconut Milk: Full-fat coconut milk creates the creamiest curry. Light coconut milk will result in a thinner sauce.
Nutrition
Calories: 446kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Sodium: 383mg | Potassium: 622mg | Fiber: 8g | Sugar: 5g | Vitamin A: 2165IU | Vitamin C: 15mg | Calcium: 81mg | Iron: 3mg
