Description
A rich, creamy, and aromatic Vegan Massaman Curry that makes the perfect comforting one-pot dinner. Packed with flavour, tender potatoes, and wholesome cashews for healthy plant-based protein, this easy recipe is a delicious upgrade from traditional Thai takeout.
Ingredients
Section 1: Spices and Aromatics
1 onion, diced
4 cloves of garlic, minced
1.5 inch piece of ginger, chopped
0.5 teaspoon dried cumin seed
0.5 teaspoon dried coriander
1 tablespoon turmeric
1 teaspoon dried chilli flakes
black pepper to taste
a little vegetable oil
Section 2: The Curry Base
4 medium potatoes, scrubbed and quartered
2 large tomatoes, chopped
400ml can of coconut milk
2 teaspoons tamarind paste stirred into 2 tablespoons water
2 tablespoons peanut butter
1 tablespoon agave nectar
0.5 teaspoon of salt
Section 3: To Finish and Garnish
200g cashew nuts
juice of a lime
3 spring onions, sliced diagonally
Instructions
- Put the cashew nuts in a cup and pour in boiling water to just cover them.
- Splash some vegetable oil in a large saucepan so it just covers the bottom, add the onion and salt, stir and sweat on the lowest heat for about ten minutes until softened.
- Add the garlic and stir.
- Add the ginger and stir.
- Add the turmeric, coriander, cumin, dried chilli flakes, give another good stir, and grind in some black pepper.
- Add the tamarind water.
- Add the potato pieces so they start to absorb the flavours, followed by the chopped tomatoes. Add a little more water to loosen the mixture if necessary.
- Add the coconut milk and stir.
- Allow the curry to come slowly to the boil and simmer for about 30 minutes until the potatoes have softened. (Now is a great time to start cooking your rice).
- After 15 minutes of simmering, stir in the soaked cashews along with their soaking water.
- Just before serving, stir in the peanut butter, half of the lime juice, and the agave nectar.
- Serve hot, garnished with the sliced spring onions, a final squeeze of lime, and an optional pinch of dried chilli flakes.
Notes
Time-Saving Shortcut: If you want to skip blooming the spice base from scratch, you can replace the spice list with 2–3 tablespoons of a store-bought paste. I highly recommend Maesri Masaman Curry Paste because it is authentically flavored and naturally 100% vegan. Be very careful when shopping for other commercial Thai brands, as many standard curry pastes contain hidden shrimp paste or fish sauce even if the front packaging looks vegetarian. Always read the allergen warnings on the back carefully
- Prep Time: 15
- Cook Time: 30
- Category: Vegan Dinner
- Method: Boil
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 710
- Sugar: 11g
- Fat: 47g
- Saturated Fat: 16g
- Carbohydrates: 57g
- Fiber: 7g
- Protein: 17g
