Vegan Massaman
This Vegan Massaman is a comforting, hearty dish that brings together rich flavors and wholesome ingredients. I love how the warm spices and creamy coconut m...
I first fell in love with Massaman curry during a trip to Thailand, where the blend of spices and coconut coconut milk danced on my taste buds.
Since then, I've been re-creating it in my kitchen, swapping out traditional ingredients for plant-based options.
This recipe holds a special place in my heart because it reminds me of travel and the beauty of cooking with intention.
Plus, it’s a fantastic way to use up root vegetables and get a good dose of protein from chickpeas!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The massaman curry paste is key here; just make sure to check the label for any non-vegan ingredients. I love using full-fat coconut coconut milk for that creamy texture, but if you want a lighter option, you can go for light coconut coconut milk. Chickpeas add protein and heartiness, but you could use lentils or tofu if you like!
Tips & Notes
- •I keep leftover curry in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep!
- •For an extra punch of flavor, try adding a tablespoon of peanut butter when you add the coconut coconut milk.
Recipe Variations
- •Sometimes I’ll throw in some green beans or bell peppers if I have them on hand for added color and crunch.
- •For a spicier kick, add a diced jalapeño when you’re sautéing the onions.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months, just remember to let it cool completely before putting it in the freezer.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This curry tastes even better the next day as the flavors meld. Just reheat gently on the stove.
What can I serve with this?
I love serving it with fluffy jasmine rice or quinoa for a nutritious twist.
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Ingredients
Instructions
- 1
Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
- 2
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3
Add the massaman curry paste, stirring it into the onion mixture for about 2 minutes to release its flavors.
- 4
Pour in the coconut coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
- 5
Add the cubed potatoes and sliced carrots. Let it simmer for about 15 minutes, or until the vegetables are tender.
- 6
Stir in the chickpeas, maple syrup, and soy sauce. Cook for an additional 5-10 minutes to heat through.
- 7
Taste and adjust seasoning if needed. You can add more soy sauce or a pinch of salt.
- 8
Serve hot, garnished with chopped peanuts, fresh cilantro, and a squeeze of lime juice.
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