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Vegan massaman curry in a bowl with fresh lime and cilantro.
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5 from 18 votes

Massaman Curry

Vegan massaman curry is rich, creamy and midly spicy. Made with sweet potatoes, vegetables and tofu in a base of coconut milk and spices.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Main Course
Cuisine: Thai
Diet: Vegan
Servings: 6
Calories: 505kcal
Author: Alison Andrews

Ingredients

  • 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

Serving:

Instructions

  • 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.

Video

Notes

  1. Massaman paste - check for vegan friendliness as not all brands are vegan.
  2. 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.
  3. Gluten free. If you'd like this meal to be gluten-free, use a gluten-free soy sauce or switch for Tamari.
  4. Storing: Keep leftovers stored in the fridge (covered) for 3-4 days. Reheat in the microwave or over low heat on the stove. 
  5. Nutritional information is for curry only and excludes rice and toppings. 

Nutrition

Serving: 1Serve | Calories: 505kcal | Carbohydrates: 27g | Protein: 13g | Fat: 42g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 453mg | Potassium: 890mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7455IU | Vitamin C: 60mg | Calcium: 125mg | Iron: 4mg