This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner.

Aubergine, potato and pea curry in a pan with a wooden spoon lifting up a mouthful

Why you’ll love this Vegan Thai Massaman Curry:

  • it’s full of flavour
  • it’s subtly spiced and fragrant
  • it’s healthy and nutritious
  • it’s warming and comforting
  • it’s packed with tender eggplant (aubergine) and fluffy potatoes
  • it’s made in one pot
  • it’s easy to make
  • it’s gluten-free and refined sugar free!

How to make Massaman curry paste

Making your own curry paste may seem like a lot of trouble, but it’s surprisingly easy to make, and has so much more flavour than anything you’ll find in a jar!

All you need to do is throw some ingredients into a food processor and whizz until smooth:

  • coriander (cilantro) 
  • onion
  • garlic
  • ginger 
  • ground cinnamon
  • ground cumin
  • chilli.
Massaman curry paste in a food processor

Substitutions you can make to this recipe

The rest of the curry is seriously easy to make, all you need to do is dump the ingredients into a pot and leave it to cook!

Here are some substitutions you can make to this recipe:

  • you can add any vegetables you like – a good chance to clear out the fridge!
  • the potatoes can be substituted with sweet potatoes or butternut squash
  • if you can’t get hold of lemongrass, you can use lemon peel as it has a similar aroma
  • the peas can be substituted with chickpeas or tofu.
Aubergine, potato and pea curry in a round pan against a white background

How long does this Vegan Thai Massaman Curry keep for?

Leftovers keep well covered in the fridge for up to a couple of days – reheat in a pan on the hob (stove), adding some extra water if necessary.

Aubergine, potato and pea curry in a white bowl with a brown rim against a white background

For more vegan curries:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Aubergine, potato and pea curry in a round pan against a white background

Vegan Thai Massaman Curry (GF)

This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner. 

Print Pin Rate

Course: Main Course

Cuisine: Thai

Keyword: massaman curry, thai curry, vegan massaman curry

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Calories: 489kcal

Ingredients

For the curry paste:

  • 30  (1 oz) fresh coriander (cilantro)  (stalks included)
  • (1 ) onion
  • (2 ) garlic cloves
  • cm  (1/2 inch ) ginger  , peeled
  • 1/2 teaspoon ground cinnamon
  • teaspoon  (1 teaspoon ) ground cumin
  • Pinch  cayenne chilli pepper  to taste

For the curry:

  • tablespoon  (1 tablespoon ) coconut oil  (or sub vegetable or rapeseed oil)
  • (1 ) stick of lemongrass  , roughly chopped *
  • 2 bay leaves
  • 3 cardamom pods
  • 400  (14 oz) tin of coconut milk
  • (1 ) vegetable stock cube  (ensure gluten-free if necessary)
  • teaspoon  (1 teaspoon ) agave syrup  (or sub any other sweetener)
  • tablespoon  (1 tablespoon ) tamari  (or soy sauce if not gluten-free)
  • Salt + pepper  to taste
  • 1 eggplant (aubergine) , diced
  • 1 kg (35 oz) potatoes , peeled and diced
  • 250 g (1 2/3 cup) frozen green peas

To serve:

  • Roasted peanuts
  • Cooked brown or white rice

Instructions

For the curry:

  • Heat up the oil in a large pan

  • Add the curry paste, lemongrass, bay leaves and cardamom and fry for a few minutes until fragrant

  • Add the coconut milk, stock cube, agave syrup, tamari, salt + pepper, eggplant, potatoes and green peas with enough water to roughly cover

  • Bring to the boil and simmer for around 15 minutes until the potatoes are soft enough to gently pierce with a fork

  • Discard lemongrass, bay leaves and cardamom before serving

  • Serve sprinkled with roasted peanuts alongside cooked rice, if desired

  • Leftovers keep well covered in the fridge for up to a couple of days – reheat in a pan on the hob (stove), adding some extra water if necessary

Notes

*If you can’t get hold of lemongrass, you can use lemon peel as it has a similar aroma.

Nutrition Facts

Vegan Thai Massaman Curry (GF)

Amount Per Serving

Calories 489 Calories from Fat 234

% Daily Value*

Total Fat 26g 40%

Saturated Fat 22g 110%

Sodium 427mg 18%

Potassium 1794mg 51%

Total Carbohydrates 56g 19%

Dietary Fiber 14g 56%

Sugars 9g

Protein 14g 28%

Vitamin A 20.5%

Vitamin C 75%

Calcium 15%

Iron 77.7%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.



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