Vegan massaman curry

Massaman Curry

  • Author: Alison Andrews
  • Prep Time: 35 mins
  • Cook Time: 25 mins
  • Total Time: 1 hour
  • Yield: 6


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.


  • 8oz Block (~220g) Firm Tofu (Pressed)
  • 1 Tbsp Sesame Oil
  • 2 Tbsp Massaman Paste*
  • 2 Cans (14oz/400ml each) Coconut Milk
  • 2 Tbsp Soy Sauce*
  • 2 cups (534g) Sweet Potato (peeled and cubed, about 2 Large)
  • 4 and 1/4 cups (~300g) Broccoli Florets
  • 3 cups (225g) Sliced Button Mushrooms
  • 1/4 cup (63g) Peanut Butter
  • 1 Tbsp Coconut Sugar (or sub brown sugar)
  • Sea Salt and Black Pepper (to taste)

For Serving:


  • 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.


*Check the massaman paste for vegan friendliness as not all brands are vegan.

*If you’d like this meal to be gluten-free, use a gluten-free soy sauce or switch for Tamari.

*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.

*Nutritional information is for the curry only and doesn’t include rice or any toppings like crushed peanuts.

  • Category: Entree, Dinner, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan, Thai


  • Serving Size: 1 Serve (of 6)
  • Calories: 482
  • Sugar: 11.1g
  • Sodium: 575mg
  • Fat: 34.7g
  • Saturated Fat: 21g
  • Carbohydrates: 32g
  • Fiber: 5.2g
  • Protein: 13.1g

Keywords: vegan massaman curry