My sister was the inspiration for this totally delicious vegan massaman curry.
She and her partner came to stay with us over Christmas (as well as my mom and her partner) and we had an awesome time.
My sister is a great cook so I was happy to take a step back and let her do the cooking on some nights – though she was pleased as punch that when she arrived there were THREE different types of fudge (her favorite was the peanut butter fudge), cupcakes, two different ice cream flavors and cookies waiting for her! You know I love making the sweets!
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’ve 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 spices and 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.
The whole meal comes together in around an hour and that includes making rice (if you’re serving with rice) and frying some tofu on the side as well to add in to the dish.
Serve with some fresh cilantro, lime and crushed peanuts for a deliciously impressive meal that serves at least 4.
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.
If you love rich curries, you will definitely love this vegan massaman curry! It is:
- Super rich
- Ultra creamy
If you like spicier food you can use more massaman paste, we prefer things more on the mildly spicy side so only used 1 Tablespoon, feel free to double or triple this depending on how hot you like your food to be.
Leftovers keep very well, so if you’re cooking for less people, then dinner the next night is covered too (or lunch the next day).
So let us know what you think of this delicious vegan massaman curry in the comments! And if you make this recipe please rate it and let us know how it turned out.
For more divine dinners, check out:
- Easy Thai Pumpkin Curry
- Green Curry Fried Rice with Crispy Tofu
- Roasted Butternut Green Curry Soup
- Vegan Pad Thai with Tofu
- Tofu Satay with Peanut Sauce
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Super rich and decadent vegan massaman curry. A deliciously spicy curry with sweet potatoes, vegetables and tofu in a base of coconut milk and spices. Ultra creamy and completely satisfying.
- 80z (~220g) Firm Tofu (Pressed)
- 1 Tbsp Sesame Oil
- 1-2 Tbsp Massaman Paste*
- 2 Cans (14oz/400ml each) Coconut Milk
- 2 Tbsp Soy Sauce
- 2 Medium Sweet Potatoes (chopped)*
- 7oz (200g) Broccoli Florets
- 1 Pack (9oz/250g) Button Mushrooms (sliced)
- 1/4 cup (63g) Peanut Butter
- 1 Tbsp Coconut Sugar (or sub brown sugar)
- 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 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 vegetables are cooked.
- Add the peanut butter and sugar and mix in.
- Add the tofu last and mix in with the vegetables and sauce.
- Serve over rice, with crushed peanuts, fresh lime and cilantro.
*Depending on how hot (spicy) you like your food you may want to use 2 Tbsp (or possibly more) massaman paste. We prefer ours on the mild side so only used 1 Tbsp.
*You can peel the sweet potato or leave the skins on, it’s up to you and won’t make a difference.
*If you’d like this meal to be gluten-free, use a gluten-free soy sauce or switch for Tamari.
*Nutritional information is for the curry only and doesn’t include rice.
- Serving Size: 1 Serve (of 6)
- Calories: 443
- Sugar: 9.9g
- Sodium: 444mg
- Fat: 33.9g
- Saturated Fat: 20.3g
- Carbohydrates: 24.8g
- Fiber: 3.7g
- Protein: 11g