Vegan Thai Massaman Curry

Mmmmmmm Massaman. I discovered Massaman Curry about a year ago in a local restaurant. It is typically made with chicken but at this restaurant you could have it vegetarian and even add tofu. Whenever I would have a hankering for a warm, rich, comforting meal I would convince my hubby that we needed to go to get some Massaman. He rarely objected. I would thoroughly enjoy the dish while I was eating it but soon afterward I would crash and my stomach wouldn’t feel very good. I attributed this to its high oil and sugar content and decided that I needed desperately to make this on my own. Life without Massaman is just no fun.

This vegan, plant based version of the traditional Massaman Curry will make your heart soar.


1 onion, roughly chopped
5 cloves garlic, minced
2 carrots, diced
2 potatoes
2 heads of broccoli
2 cans coconut milk
1/2 cup peanut butter
1 cup water
2 dates
2 Tbsp tamarind paste
2 inch knob ginger
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
2 tsp red curry paste
1 tsp ground dried lemongrass
4 cups water
1 Tbsp Braggs liquid amino acids

Add a couple tablespoons water to a large pot. Turn burner on medium high. Add onions, garlic, carrots and potatoes. Cook for a few minutes. Add remaining ingredients and cook until sauce is thick and creamy.

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