Recipes

Easy Vegan Massaman Curry

Making a Massaman curry from scratch might sound daunting at first, but we’re here to show it doesn’t have to take a load of obscure ingredients and hours of your time to prepare. Plus, when the end result tastes this good, it’s more than worth your effort.


If you’re familiar with Thai food, then you’ve probably come across a Massaman on your culinary adventures. Fragrant, spicy and fresh, excuse us while we dive head-first into this super-easy, yet luxurious recipe.

Easy Vegan Massaman Curry | Myvegan

On your table in just 20 minutes, this Massaman recipe ticks all the boxes. As well as being deeply rich, warming and aromatic, it’s extremely versatile. By following a few simple steps and guidelines, you can customise this recipe depending on your dietary requirements and preferences. Modern Western and Thai interpretations of the Massaman can include just about any starring attraction you can think of which is great news for those of us on a plant-based diet. Fried tofu is usually in demand, but pulled jackfruit, banana blossoms and processed vegan ‘meat’ alternatives are also widely used.

It’s a simple win to sort your lunches for the week in no time at all, with good food that you know will nourish your body and keep you satisfied until the evening.

Massaman Curry Recipe (Serves 4)

Ingredients: 

  • 280g firm tofu 
  • 350g mushrooms, sliced 
  • 200g green beans, trimmed and chopped 
  • 1 red pepper, deseeded and sliced 
  • 1 onion, peeled and sliced 
  • 400ml coconut milk 
  • 2 tablespoons of Massman curry paste 
  • 2 tablespoons of Organic Peanut Butter (crunchy) 
  • 1 teaspoon of turmeric 
  • 4 tablespoons of coconut oil  
  • 4 tbsp. soy sauce 

To serve: 

  • Chopped spring onions 
  • Coriander 
  • Crushed peanuts 
  • Lime 
  • Rice  

Method: 

  1. Toast the peanuts in a clean pan over a low heat, stirring frequently until they become fragrant and lightly golden. Crush roughly.  
  2. Cube the tofu. Heat 2 tablespoons of coconut oil in a pan. Add the pepper and onion and fry until soft. 
  3. Add the curry paste, peanut butter and tofu. Stir and cook for 2-3 minutes. 
  4. Add the mushrooms, green beans, coconut milk and turmeric. Add soy sauce to taste. Cook for 10 minutes until the vegetables are soft. 
  5. To serve: sprinkle with chopped spring onions and corianders, the crushed peanuts and a piece if lime. 

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Jenessa

Jenessa

Writer and expert

Jenessa is Myvegan's Senior Content Executive with a penchant for brutal HIIT classes and thick post-workout smoothies. She spends the majority of her spare time getting creative with plant-based recipes, in the gym or enjoying the odd spot of yoga, and is passionate about making healthy and sustainable lifestyles approachable and accessible for all – no matter one’s background or budget.