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Vegan Massaman Curry
A rich, mildly spiced Thai massaman curry with potatoes, peanuts and coconut milk — deeply comforting.
Total time
50 min
Prep
15 min
Cook
35 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
800gpotatoes, quartered
400gcooked chickpeas
400mlcoconut milk
3 tbspvegan massaman curry paste
2onions, cut in wedges
100groasted peanuts
2 tbspsoy sauce
1 tbsptamarind paste
1 tbspbrown sugar
2 tbspcoconut oil
steamed jasmine riceto serve
Instructions
1
Fry curry paste in coconut oil 2 minutes until fragrant.
2
Add onions and cook 3 minutes.
3
Add coconut milk and 200ml water.
4
Add potatoes and chickpeas.
5
Season with soy sauce, tamarind and sugar.
6
Simmer covered 25 minutes until potatoes are very tender.
7
Add peanuts and stir through.
8
Serve over jasmine rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
800
Protein
22.5g
Fat
45.9g
Carbs
83.1g
Fiber
17.4g
Sodium
448mg
Reviews
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★★★★★
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