Vegan Massaman Curry

Name: Vegan Massaman Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 800g potatoes, quartered; 400g cooked chickpeas; 400ml coconut milk; 3 tbsp vegan massaman curry paste; 2 onions, cut in wedges; 100g roasted peanuts; 2 tbsp soy sauce; 1 tbsp tamarind paste; 1 tbsp brown sugar; 2 tbsp coconut oil; steamed jasmine rice to serve

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

Fry curry paste in coconut oil 2 minutes until fragrant.

Add onions and cook 3 minutes.

Add coconut milk and 200ml water.

Add potatoes and chickpeas.

Season with soy sauce, tamarind and sugar.

Simmer covered 25 minutes until potatoes are very tender.

Add peanuts and stir through.

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

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