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    Home » gluten free

    Massaman Curry Vegetables. Gluten-free Vegan Soy-free Recipe

    Published: May 27, 2014 · Modified: Jan 2, 2019 by Richa 113 Comments

    Jump to Recipe   Print Recipe
    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe. No Tofu!
     
    Jump to Recipe   
     
    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe
     

    Sometimes I never get around to making certain dishes at home because of the ease of availability from restaurants. Thai curries are one of those. The coconut milk based curries are easily made vegan and the sweet, spice, fresh lemon grass ginger notes are always a hit with everyone. Some of the Thai or Malay restaurants might add fish sauce into the curry sauces, so definitely check with each of them. Because of constant demand, things have been changing. From the time when we had to list what to not add, to the server asking if egg was ok, or fish sauce was ok.. things have been changing. 

    Massaman curry is a favorite in the house right after green and red curries. Massaman has a Malay influence on the curry and hence has a lot more spices that we are accustomed to. 

    I added a good lot of vegetables to my curry and served it over rice. The curry gets even more delicious the next day when the spices have had time to sit and infuse a deeper flavor. Add tofu or seitan or chickpeas to this curry for variations. Super easy for days when you don’t have fresh lemongrass, galangal etc to make a curry paste. Make it!

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe

    More asian dishes from the blog. 
    Sweet and Sour Lentils & Mango Lettuce Wraps. GF 
    Banh Xeo – Vietnamese Crepes. 
    Tempeh and celery potstickers – Glutenfree and regular wrappers.
    Spicy Orange Tofu. GF

    Steps:

    Cook the veggies till onion is golden.

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe


    Add the red curry paste, spices and cook for a minute. 

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe

    Add the coconut milk and simmer until veggies are tender. Serve hot with rice or quinoa or noodles. 

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe


     
    Print Recipe
    5 from 28 votes

    Massaman Curry Vegetables

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe. Easy Weeknight Dinner
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Entree
    Cuisine: Thai
    Servings: 2
    Calories: 399kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp coconut oil or organic canola oil
    • 1/2 (0.5 ) loaded cup sliced onion red or white
    • 2 tsp minced ginger
    • 3 cloves of garlic minced
    • 2 cups (200 g) cauliflower florets chopped small, about 1.5 inch
    • 1/2 (0.5 ) red bell pepper chopped
    • 1/2 -3/4 cup (75 to 115 g) chopped green beans
    • 1/2 cup (64 g) sliced carrots
    • 2 Tbsp red curry paste I use thai kitchen
    • 1/4 tsp (0.25 tsp) cumin powder
    • 1/4 tsp (0.25 tsp) cinnamon powder
    • 1/4 tsp (0.25 tsp) cardamom powder
    • 1/8 tsp (0.13 tsp) cloves powder
    • 1/4 tsp (0.25 tsp) cayenne
    • 1/4 tsp (0.25 tsp) crushed fennel seeds or use ground star anise
    • 3 Tbsp peanut butter or almond butter or use a 1/4 cup roasted peanuts and blend to a paste with a little water or oil
    • 1 Tbsp raw sugar
    • 1/2 tsp (0.5 tsp) salt divided
    • 1/2 tsp (0.5 tsp) tamarind Concentrate
    • 1 cup (226 ml) coconut milk
    • 3/4 cup (187.5 ml) water

    Instructions

    • In a large pan, add oil and heat at medium heat. Add onion and cook for 4 minutes.
    • Add ginger, garlic, bell pepper, cauliflower, green beans, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
    • Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.
    • Add peanut/almond butter, sugar, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
    • Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.

    Video

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Massaman Curry Vegetables
    Amount Per Serving
    Calories 399 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 14g88%
    Sodium 849mg37%
    Potassium 736mg21%
    Carbohydrates 33g11%
    Fiber 6g25%
    Sugar 17g19%
    Protein 10g20%
    Vitamin A 8925IU179%
    Vitamin C 96.1mg116%
    Calcium 88mg9%
    Iron 1.9mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Massaman Curry Vegetables with from scratch Massaman curry sauce that has peanut butter, coconut milk, Thai Malay Spices and amazing flavor. Make this 30 minute vegan massaman curry. Vegan Gluten-free Soy-free Recipe

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Candyk

      March 25, 2022 at 2:54 pm

      5 stars
      Love this recipe! Made it without oil for wfpb style. Added even more veg as I had to use some up. Delicious!

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:21 am

        healthy & tasty

        Reply
    2. Claire Panella

      March 07, 2021 at 1:51 pm

      Delicious doubled the recipe. Added tofu cubes and air fried. I always use cashew milk instead of coconut milk. I throw a handful of cashews and water in nutri bullet.

      Reply
    3. Kim

      July 12, 2020 at 7:25 am

      Excited to try this today but do not have the tamarind. Is this a deal breaker ingredient?

      Reply
      • Richa

        July 12, 2020 at 10:25 am

        No, add more lime or lemon

        Reply
        • Kim

          July 12, 2020 at 10:30 am

          Thanks! This saves me a trip to the store. Looking forward to making your recipe soon and stop getting take out a few times a week!

          Reply
    4. Archana Vaidyanathan

      April 05, 2020 at 1:36 pm

      5 stars
      Richa, I don’t know how to thank you for these lovely vegan recipes. I don’t like cooking but I love eating immensely and relishing all cuisines. I particularly love Thai food and simple Indian home-cooked food. Anyway, I just made your Masamman curry and I was amazed at the result. This smells and tastes like the real deal. I think it’s the flavors and aroma of the right spices that go into this curry. I had no idea that I could get restaurant quality outcomes right here from my kitchen without even being remotely interested in cooking.

      Last week I made your vegan vanilla chocolate chip cake/muffins and my 7 year old son, who hates oat milk just ate up all the muffins in 2 days! I loved what I made, and it’s not always that I succeed in my culinary experiments. So I’ll be making the next batch soon 🙂

      Since our family turned vegan 6 months ago, I’ve been looking around for inspiration and ideas, but I can safely stop here and follow your recipes because I know it will all turn out well.

      Btw I loved your story, your personal journey and quite honestly you are so inspirational to us. I enjoy seeing your cooking videos, food photography, and am following you on Insta 🙂 now!

      Reply
      • Richa

        April 05, 2020 at 5:18 pm

        AWesome! Thank you for this wondereful note!

        Reply
    5. Keren

      February 23, 2020 at 4:44 am

      5 stars
      Excellent recipe! Delicious and satisfying. I made a bigger batch by including more vegetables, greens and beans, and so upped the seasoning. Perfect! I had it with your cauliflower flatbread, these two go well together. Thanks.

      Reply
    6. Christy Querceto

      January 27, 2020 at 9:48 am

      Do you think this curry would freeze well?

      Reply
      • Richa

        January 27, 2020 at 10:39 am

        yes

        Reply
    7. Stephanie Moran

      January 05, 2020 at 11:53 am

      5 stars
      Wow! I just made this and the flavours are incredible. Thank you so much for sharing this receipe 🙂

      Reply
    8. Julie Galbraith

      January 04, 2020 at 11:17 am

      What are the spice/hotness levels in this curry? Would it be suitable for children?

      Reply
      • Richa

        January 04, 2020 at 12:12 pm

        you an just omit the heat ingredients. Red curry paste is generally pretty mild. so adjust cayenne etc

        Reply
    9. Norma

      July 06, 2019 at 10:35 pm

      Do I have to add nuts ???

      Reply
      • Richa

        July 07, 2019 at 10:40 am

        you can use sunflwoer seed butter instead of peanut butter

        Reply
    10. debbie

      May 24, 2019 at 6:42 am

      5 stars
      Delicious !

      Reply
    11. Douglas

      February 22, 2019 at 4:28 am

      5 stars
      I love Massaman curry and really wanted to learn how to make a vegan option. I tried another recipe I didn’t like and found this. I love veggies in mine, and the veggie and spice combo in this is spot on, and it wasn’t hard to follow along. I substituted light coconut milk to make it lighter but it tasted great. Thanks for this!

      Reply
    12. Jacqueline

      February 20, 2019 at 10:51 am

      5 stars
      Hello Richa.

      Delish! I have never had Massaman curry before, but this is all I need to know about it :-). Thank you!

      Reply
    13. gladys

      February 17, 2019 at 11:55 am

      5 stars
      wonderful. easy. better than restaurants. thank you.

      Reply
      • Richa

        February 17, 2019 at 1:33 pm

        thanks

        Reply
    14. Lauri

      January 14, 2019 at 5:08 pm

      If you are waiting to approve my comment, you don’t need to bother. I looked up the ingredients again, and there is no soy. I could SWEAR in one of the ingredient listings I read for Thai Kitchen Red Curry, it said soy. I remember because I was SO disappointed! :(.

      Thank you for this amazing recipe!

      Reply
    15. Khushboo chamaria

      January 10, 2019 at 9:11 am

      Hi Richa how can I make red paste at home

      Reply
      • Richa

        January 10, 2019 at 11:02 am

        its there in my second book. or look up red curry paste recipe online.

        Reply
    16. Maneesha

      March 21, 2018 at 6:53 am

      5 stars
      Hi Richa! I love eating Massaman curry in restaurants, and your recipe surpasses restaurant quality! I loved it, and my husband did too! He loved the blend of flavors!

      Reply
      • Richa

        March 21, 2018 at 9:31 am

        Awesome!!

        Reply
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