Vegan Thai Massaman Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Thai
Author:
Spice Zen
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free Adaptable, Soy-Free Adaptable
A rich and aromatic Thai Massaman curry made with mixed vegetables, fried tofu and Spice Zen Massaman Curry Spice Blend, simmered in coconut cream. While traditionally slow cooked, this version comes together easily, allowing the warm spices to develop layered depth and well-rounded sauce in a shorter cooking time. Comforting and aromatic, it works just as well for easy weeknight cooking as it does for weekend entertaining.
Ingredients
Vegetables & Protein
-
500 g mixed vegetables (eggplant, capsicum, green beans or similar), chopped
-
3 chat potatoes, diced
-
100 g fried tofu, sliced
Curry Base
-
2 tbsp Spice Zen Sunflower Oil
-
2 medium onions, pureed
-
2 garlic cloves, smashed
-
1–1½ tbsp Spice Zen Massaman Curry Spice Blend
-
400 ml coconut cream
-
½ cup water or vegetable stock
-
1 tbsp coconut sugar
-
½ tsp salt, or to taste
To Finish
-
1 tsp lime juice (optional)
-
¼ cup unsalted roasted peanuts
-
Fried shallots, to garnish
Directions
Heat Spice Zen Sunflower Oil in a pot over medium heat. Add the chopped vegetables and stir-fry briefly until lightly coloured. Remove and set aside.
In the same pot, add the onion purée and cook until lightly caramelised. Add the garlic and cook briefly until aromatic.
Add Spice Zen Massaman Curry Spice Blend and stir until fragrant. Pour in the coconut cream and bring to a gentle boil, then reduce heat and simmer until the coconut oil begins to separate.
Add the potatoes, water or vegetable stock, coconut sugar and salt. Bring to a boil, then reduce heat and simmer for about 7 minutes, until the potatoes are tender.
Return the vegetables to the pot along with the fried tofu and lime juice. Simmer gently for another 5 minutes. Remove from heat and garnish with fried shallots and roasted peanuts.
Chef’s Notes
Use good-quality coconut cream and avoid stirring too aggressively once simmering, allowing the sauce to settle and thicken naturally.
Cut vegetables into similar sizes so they cook evenly and hold their shape in the finished curry.
Recipe Note
Dietary Adaptations
- Nut-Free Adaptable: Omit peanuts and fried shallots if required.
- Soy-Free Adaptable: Replace tofu with mushrooms or cauliflower or cooked chickpeas.
Adjusting Consistency
Add a splash of water or vegetable stock for a lighter, more pourable consistency, or simmer uncovered briefly for a thicker finish.
Multi-Function Cooker Option
Prepare the curry base using the sauté function. Add potatoes, coconut cream, stock, coconut sugar and salt, then pressure cook on high for 5 minutes. Allow natural release for 10 minutes, return to sauté mode, add vegetables and tofu, and simmer gently to finish.
Serving Suggestions
Serve with jasmine rice or plain steamed rice.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
