Vegan massaman curry is rich, creamy and midly spicy. Made with sweet potatoes, vegetables and tofu in a base of coconut milk and spices.
My sister was the inspiration for this totally delicious vegan massaman curry.
She and her partner came to stay with us and since she is a great cook I was happy to take a step back and let her do the cooking on some nights. And so one night she whipped up a massaman curry and it was divine!
While I’m a regular partaker of the red and green curries in Thai restaurants, I had never really ventured into massaman curry territory. Goodness knows why! I’ve been missing out.
A massaman curry is very rich, as it consists of sweet potato (or potato) and vegetables cooked in coconut milk (or coconut cream) and various spices and then peanut butter is added to that.
So there’s a lot of richness in there. But it works fabulously well, and best of all, it’s really easy too.
How To Make Vegan Massaman Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
You start off by pressing some tofu. It’s ideal if you can use a tofu press for this, but if not, you can place your tofu on a plate, with another plate on top of it and then stack something heavy on top, like a heavy pot or some heavy books. Let it press for 20-30 minutes while you prepare your other ingredients.
Once pressed, you chop it into cubes and then fry it in a little sesame oil until nicely browned, and then set aside.
Then you add massaman curry paste to the pot with a little coconut milk and sauté the massaman paste with the coconut milk.
Add sweet potato (peeled and chopped) to the pot along with the rest of the coconut milk and some soy sauce. Let the sweet potatoes cook in the coconut milk until they’re close to done.
Then you add sliced mushrooms and a couple minutes later, broccoli florets and when your potatoes are cooked and your broccoli is deliciously al dente, you add peanut butter and coconut sugar (for flavor balance). Add the tofu in last and stir it in.
Serve your massaman curry over rice with fresh lime, cilantro and crushed peanuts.
Cauliflower rice is also a good option for this if you prefer it to regular rice.
The whole meal comes together in around an hour and that includes making rice (if you’re serving with rice) and the time spent pressing the tofu.
Some recipes make the massaman paste from scratch, but we chose to go the easy route and buy it ready-made.
It’s easy to get and you’ll find it in the same section as you would find red curry paste. Just check the ingredients as some massaman curry paste isn’t vegan.
If you like spicier food you can use more massaman paste, we prefer things more on the mildly spicy side so only used 2 Tablespoons, but feel free to use more depending on how spicy you like your food to be.
Leftovers keep very well in the fridge for 3-4 days, so if you’re cooking for less people, then that’s not an issue, you can eat it over a few days. Reheat it in the microwave or over low heat on the stove.
More Vegan Curry Recipes
- Vegan Potato Curry
- Vegan Sweet Potato Curry
- Vegan Thai Green Curry
- Vegan Coconut Curry
- Vegan Chickpea Curry
- Vegan Lentil Curry
Did you make this recipe? Be sure to leave a comment and rating below!
- 8 ounces Firm Tofu (226g) Pressed
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Massaman Paste
- 28 ounces Canned Coconut Milk (800ml, 2 cans) Full Fat, Unsweetened
- 2 Tablespoons Soy Sauce
- 2 cups Sweet Potato (534g) peeled and cubed, about 2 Large
- 4 cups Broccoli Florets (320g)
- 2 ½ cups White Button Mushrooms (240g) Sliced
- ¼ cup Peanut Butter (63g)
- 1 Tablespoon Coconut Sugar or Light Brown Sugar
- Sea Salt and Black Pepper To Taste
- Basmati Rice
- Crushed Peanuts
- Fresh Lime
- Press the tofu for 20-30 minutes ideally using a tofu press or by placing the tofu on a plate with another plate on top of it and then piling some heavy things on top, like a heavy pot.
- Chop the sweet potatoes and slice the mushrooms and get all the other ingredients ready to go.
- When the tofu is pressed, cut into cubes and fry it in the sesame oil until lightly browned on each side. Set aside.
- Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk.
- When the paste is properly mixed in with the coconut milk, add in the rest of the coconut milk along with the soy sauce and the chopped sweet potato.
- Simmer for around 5-10 minutes until the potato is just slightly softened and close to ready (but not all the way cooked).
- Add in the mushrooms and simmer for a couple of minutes and then add the broccoli and simmer for another minute or two until the broccoli is al dente.
- Add the peanut butter and coconut sugar and mix in.
- Add the tofu last and mix in with the vegetables and sauce. Add sea salt and black pepper to taste.
- Serve over rice, with crushed peanuts, fresh lime and cilantro.
- Massaman paste – check for vegan friendliness as not all brands are vegan.
- Timing – it’s important that you add in your vegetables before the sweet potato is cooked, otherwise the sweet potato will cook too long and become mushy. So you have to time it right to start adding in the vegetables when the sweet potato is just starting to soften and not all the way cooked.
- Gluten free. If you’d like this meal to be gluten-free, use a gluten-free soy sauce or switch for Tamari.
- Storing: Keep leftovers stored in the fridge (covered) for 3-4 days. Reheat in the microwave or over low heat on the stove.
- Nutritional information is for curry only and excludes rice and toppings.