Vegan Massaman Curry

Dive into a bowl of vibrant flavors with this Vegan Massaman Curry—an irresistible plant-based twist on the classic Thai dish. This creamy, soul-warming curry is a harmonious blend of sweet, savory, and tangy notes, thanks to rich coconut milk, aromatic Massaman curry paste, and a hint of tamarind. Packed with nutrient-dense vegetables like sweet potatoes, carrots, and broccoli, and elevated with protein-packed chickpeas, this dish is as satisfying as it is wholesome. A touch of peanut butter adds a velvety texture, while a squeeze of lime juice brightens every bite. Perfectly paired with fluffy jasmine rice and topped with crunchy roasted peanuts and fresh cilantro, this one-pot dish is a comforting, flavor-packed meal that's simple to prepare and perfect for weeknight dinners. Whether you're a seasoned vegan or just looking to explore plant-based cooking, this recipe will quickly become a favorite in your repertoire.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 14 ounces Coconut milk
• 1 cup Vegetable broth
• 2 tablespoons Massaman curry paste
• 1 large Onion, sliced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Sweet potatoes, peeled and cubed
• 2 medium Carrots, sliced
• 1 medium Red bell pepper, sliced
• 1 cup Broccoli florets
• 1 can (15 oz) Chickpeas, drained and rinsed
• 2 tablespoons Peanut butter
• 1 tablespoon Tamarind paste
• 2 tablespoons Soy sauce
• 1 tablespoon Brown sugar
• 2 tablespoons Lime juice
• 0.25 cup Roasted peanuts, chopped
• 0.25 cup Fresh cilantro, chopped
• 4 cups Jasmine rice, cooked

Directions

Step 1

Begin by heating a large pot over medium heat. Add the sliced onion and cook for about 5 minutes until softened.

Step 2

Add the minced garlic and grated ginger, stirring frequently, until fragrant, about 1 minute.

Step 3

Stir in the Massaman curry paste, and cook for another 2 minutes to release the flavors.

Step 4

Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste.

Step 5

Add the cubed sweet potatoes, sliced carrots, sliced red bell pepper, and broccoli florets to the pot.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low and let simmer for 15 minutes, or until the vegetables are tender.

Step 7

Stir in the chickpeas, peanut butter, tamarind paste, soy sauce, and brown sugar, continuing to cook for another 5 minutes.

Step 8

Add the freshly squeezed lime juice to the curry and stir well.

Step 9

Taste and adjust seasoning as necessary, adding more soy sauce or lime juice if needed.

Step 10

Remove from heat and allow the curry to cool slightly before serving.

Step 11

Serve the vegan Massaman curry over cooked jasmine rice and garnish with chopped roasted peanuts and fresh cilantro.

Nutrition Facts

Serving size	(3076.1g)

Amount per serving	% Daily Value*
Calories	3305.9

Total Fat 55.3g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 4389.5mg	0%
Total Carbohydrate 614.7g	0%
Dietary Fiber 68.0g	0%
Total Sugars 110.5g
Protein 105.7g	0%

Vitamin D 0IU	0%
Calcium 745.9mg	0%
Iron 30.0mg	0%
Potassium 5177.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.7%

Protein: 12.5%

Carbs: 72.8%