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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!
 
 
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

 

Massaman Curry Vegetables

5 from 33 votes
By: Vegan Richa
Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 2
Course: Entree
Cuisine: Thai
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
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Ingredients 
 

  • 2 tsp coconut oil , or organic canola oil
  • 1/2 loaded cup sliced onion, red or white
  • 2 tsp minced ginger
  • 3 cloves of garlic minced
  • 2 cups cauliflower florets, chopped small, about 1.5 inch
  • 1/2 red bell pepper, chopped
  • 1/2 -3/4 cup chopped green beans
  • 1/2 cup sliced carrots
  • 2 Tbsp red curry paste, I use thai kitchen
  • 1/4 tsp cumin powder
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 1/8 tsp cloves powder
  • 1/4 tsp cayenne
  • 1/4 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 salt, divided
  • 1/2 tsp tamarind Concentrate
  • 1 cup coconut milk
  • 3/4 cup 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

Calories: 399kcal, Carbohydrates: 33g, Protein: 10g, Fat: 25g, Saturated Fat: 14g, Sodium: 849mg, Potassium: 736mg, Fiber: 6g, Sugar: 17g, Vitamin A: 8925IU, Vitamin C: 96.1mg, Calcium: 88mg, Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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123 Comments

  1. Tiffany says:

    Hi Richa,

    This recipe sounds amazing! Im having a very hard time finding red curry paste that is both vegan and mild. I found the thai kitchen brand but the mild level had fish sauce and the hot level is too spicy for my family. I want to make my own but I don’t have access to all the unique spices used to make it. I was thinking of just adding regular curry powder (I know its not the same but it would still be good) extra garlic, shallots, cinnamon, all spice, cumin…etc.

    If you know of a mild thai red or even green curry paste please let me know. Ive checked everywhere. Thanks!!

    1. Richa says:

      there is a lot of curry and vegetables for the paste in the recipe so it doesnt feel spicy at all. omit the cayenne and reduce the paste to 1 to 1.5 Tbsp, add more of the other flavors like cumin, cinamon, cloves etc. add more paste later if you need it.
      i don’t know of a mild paste. the thai kitchen is mild for me. 🙂

  2. Rachel says:

    my husband made this for us last night for dinner and it was sooo good ! We used slightly different veggies because I couldn’t find cauliflower at the store, so I bought those mixed veggies bags with broccoli, carrots, and snap peas. It turned out great! So delicious! And we used a whole can of coconut milk instead of just 1 cup. This is the best curry I’ve ever tasted (when it comes to homemade curry recipes).

    1. Richa says:

      yay! so glad you all loved it!!

  3. Gene Spesard says:

    Sounds delicious. Just remember that if you add seitan it will not be gluten free.

  4. Mitch Lamb says:

    Can I add other vegetables to this? Such as broccoli and zuchini and mushrooms etc? Or would that be too much?

    1. Richa says:

      sure go ahead! add about 3 to 4 cups of veggies total so there is enough curry for the veggies.

  5. Mitch Lamb says:

    Can I add other vegetables such as brocolli and zuchini, mushroom etc? Or would this be too much.

  6. Anonymous says:

    can I double the recipe for a large family

    1. Richa says:

      yes, double up everything. Add more liquid or salt/spice if needed.

      1. René says:

        Hey, I would love to cook this curry for six people but I’m a little bit confused. Is this recipe for two or four servings. I would rather have leftovers than hungry guests.

        1. Richa says:

          its more like 3 serves, so double the recipe.

        2. WorthyPassions says:

          5 stars
          This is 3-4 servings for me. But I had several side dishes with rice so I still had plenty leftover curry.

  7. Caitlin says:

    Is tamarind concentrate easily found in a local grocery store? If not, is there a substitute you’d recommend? Thanks! This looks beautiful!

    1. Richa says:

      you’d have to order it online. it lasts for a long time and is used in a lot of south indian, thai (pad thai!), malaysian etc dishes. here it is on amazon https://www.amazon.com/Tamicon-Paste-Tamarind-Concerntrate-Fl/dp/B002TNJLVA
      you can use prune paste+ vinegar or Worcestershire sauce (it has tamarind in it) to help add the sour offset. there is enough deliciousness going on in the curry, so you can just add 1/2 ts vinegar.

    2. Anonymous says:

      can i add just the vinegar instead of the tamarind paste?

    3. Richa says:

      you can. it is still going to taste awesome. the tamarind gives it a more authentic flavor profile 🙂 vinegar lemon will definitely work well to add the sour offset.

    4. pinky says:

      It is found in all the indian groceries .u can try there

  8. Anonymous says:

    just made it!!!
    Soooooooooo delicious!!!! thanks so much for sharing :)))))
    hugs
    eidth

    1. Richa says:

      Awesome!! so glad you like it!