Vegetarian Massaman Curry

Warm, aromatic, and brimming with vibrant flavors, this Vegetarian Massaman Curry is a plant-based take on the classic Thai dish that’s perfect for curry enthusiasts and comfort food lovers alike. Made with creamy coconut milk, fragrant Massaman curry paste, and wholesome veggies like potatoes, carrots, and bell peppers, this dish strikes the perfect balance of sweet, savory, and mildly spiced. Protein-packed tofu soaks up the rich sauce while lime juice, crushed peanuts, and fresh cilantro add zesty, nutty, and herbaceous notes to each bite. Ready in just an hour, this one-pot recipe is as easy as it is satisfying, making it an ideal choice for a cozy weeknight dinner. Serve it with fluffy jasmine rice or warm naan for a complete and hearty meal that will become a family favorite.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons Massaman curry paste
• 400 ml coconut milk
• 240 ml vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 2 medium bell peppers, cut into strips
• 300 grams tofu, cubed
• 1 tablespoon lime juice
• 3 tablespoons crushed peanuts
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large pot over medium heat. Add the sliced onion and sauté until softened, about 5 minutes.

Step 2

Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, until fragrant.

Step 3

Stir in the Massaman curry paste and cook for 1-2 minutes, allowing the flavors to release.

Step 4

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

Step 5

Add the soy sauce and brown sugar, and bring the mixture to a gentle simmer.

Step 6

Add the cubed potatoes and sliced carrots to the pot. Cook for 15 minutes, stirring occasionally.

Step 7

Next, add the bell peppers and tofu cubes. Simmer for an additional 10 minutes, or until the vegetables are tender and the tofu is heated through.

Step 8

Stir in the lime juice and cook for another minute.

Step 9

Serve the curry hot, topped with crushed peanuts and fresh cilantro. Accompany with steamed jasmine rice or naan on the side, if desired.

Nutrition Facts

Serving size	(1820.5g)

Amount per serving	% Daily Value*
Calories	1661.1

Total Fat 72.8g	0%
Saturated Fat 30.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2583.5mg	0%
Total Carbohydrate 195.0g	0%
Dietary Fiber 26.3g	0%
Total Sugars 63.5g
Protein 72.8g	0%

Vitamin D 0IU	0%
Calcium 1307.1mg	0%
Iron 23.1mg	0%
Potassium 4377.2mg	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: 38.0%

Protein: 16.9%

Carbs: 45.2%