Vegan Thai Massaman Curry

by Jill Dalton

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.

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… Dinner Vegan Thai Massaman Curry European Print Recipe
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 2688 calories 20 grams fat
Rating: 4.1/5
( 16 voted )

Ingredients

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

Instructions

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

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13 comments

just me July 26, 2017 - 6:54 am

could you add a “roughly serves 4” or whatever to some of your recipes? the amounts in here seem a lot for say 2 people so I don’t know If I should half them or not, hmm maybe I could freeze whats left 🙂

Reply
DWorks August 5, 2017 - 2:56 pm

I love your recipes and videos. I am working my way through all of them. Not one I haven’t liked yet. I’m already vegan so making the change to no salt/no oil has not been a problem. I feel better and have lost some weight too. I’m wondering where you get tamarind paste? Also I have a lemon grass plant. How much fresh would I use instead of the dry? Have you considered Pinterest? Another social outlet to get your recipes, videos and message to people. Keep up the great work you are doing!

Reply
Jill Dalton August 5, 2017 - 5:28 pm

I would use about 3 tablespoons of fresh lemongrass. I get my tamarind paste from Hmart which is an Asian grocery.
Currently I use YouTube, Facebook and twitter and then this WordPress sight. There are links for them on the website.
Good luck on your journey🤗

Reply
Anna Wilkes October 17, 2017 - 2:54 am

Hi!
I’m gathering all the nesessary ingredients for this soup. I was wondering weather I can use lemongrass powder or is it better to buy dried lemongrass and ground it?

Thank You!

Reply
Jill Dalton October 17, 2017 - 3:13 am

The powder will work just fine =)

Reply
Amy January 3, 2018 - 6:02 pm

Have you ever tried making this with almond butter? I don’t eat peanuts and was wondering if it would drastically change the flavor if I substituted almond butter.

Reply
Jill Dalton January 3, 2018 - 6:30 pm

I think it would work just fine. It is really just to add a rich creaminess 🤗

Reply
Esperansa Vidales Collier March 14, 2018 - 12:08 pm

Hello
Love❤️❤️❤️, all your recipe’s please keep them coming. I’m so new to WFPB and loving it. I’ve been Obsessed , High Blood Pressure, & no longer . This is what I am and who I am. Do you have a Cookbook out yet? Keep up the good work.
Esperansa Vidales Collier

Reply
Jill Dalton March 14, 2018 - 9:40 pm

Hello Esperansa, I don’t have a cookbook yet but hopefully in the future =)

Reply
Brittny July 24, 2020 - 12:12 pm

How would you go about including the tofu?

Reply
Jill Dalton August 1, 2020 - 9:29 am

I would add it when the vegetables go in.

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Carl May 11, 2018 - 9:17 pm

I first ate Massaman in Thailand in 1972 and I was hooked. They used beef in it then and whole peanuts. I sometimes add roasted peanuts to give it a little crunch. I tried this and it was good but I cheated and used MASSAMAN curry paste from a can. The broccoli was a new thing for me.

Reply
Connie Ballard September 5, 2020 - 5:28 pm

Made this today and it was delicious! I did cut the recipe in half and have plenty of leftovers, after a large helping. I found the tamarind paste at Whole Foods, as well as a lemongrass turmeric paste there also. Your recipes are amazing! Thank you so much.

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