-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:peanuts,soy
- Seasons:summer,fall,winter,spring
- Cuisines:
- Courses:dinner
Recipe Description
Exploring the rich tapestry of Thai cuisine, our Classic Vegan Massaman Curry offers a delectable journey through taste and tradition. Marrying the aromatic complexity of Massaman curry paste with the creamy essence of coconut milk, this recipe embraces the heart of plant-based cooking without compromising on the depth of flavor authentic to its Thai roots. The use of tofu as a protein substitute, alongside a medley of hearty vegetables and roasted peanuts, brings a delightful texture and nutritionally balanced approach to this beloved dish. Each simmering pot of this curry tells a story of culinary harmony, inviting you to experience a world of flavors from the comfort of your home. Perfect for those seeking to indulge in global cuisine while maintaining a conscious, vegan lifestyle.
Ingredients
- 1 tbsp coconut oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp Massaman curry paste
- 1 block tofu, pressed and cubed
- 1 can coconut milk
- 2 cups vegetable broth
- 2 potatoes, cubed
- 1 carrot, sliced
- 1 onion, sliced
- 1/2 cup roasted peanuts
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- Juice of 1 lime
Steps:
- Heat coconut oil in a large pot over medium heat. Add shallots, garlic, and ginger, sautéing until fragrant, about 2-3 minutes.
- Stir in Massaman curry paste until well combined with the aromatics.
- Add cubed tofu and cook for about 5 minutes, ensuring it’s well-coated with the curry paste.
- Pour in coconut milk and vegetable broth, bringing the mixture to a gentle boil.
- Add potatoes, carrot, and onion, reducing the heat to simmer until vegetables are tender, about 20-25 minutes.
- Serve hot, garnished with fresh cilantro, alongside steamed rice or your choice of grain.
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