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    Home » Recipes » Mains

    Massaman Vegetable Curry

    Updated: Oct 11, 2023 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Do you love curries but need to make something everyone in your family can enjoy? Are you looking for new and inventive ways to make a delicious vegan dinner without all the fuss? Look no further! This Thai vegetable massaman curry with Tofu is just what you want. Whether making it in an Instant Pot or on the stovetop, this flavorful curry will bring a smile to the faces of everyone at the table - plus, it’s made using ingredients that most people keep on hand!

    Thai Massaman Vegetable Curry served in a bowl.
    Jump to Recipe Print Recipe Comments

    This massaman curry can be made both on an instant pot or the stovetop. Make it your main meal, and I suggest you make a big batch, as stew leftovers usually taste like heaven; this vegan curry is no exception.

    We like pairing Thai Massaman curry with steamed Jasmine Rice.

    This was inspired by our red Thai curry and the chickpeas coconut curry, which also uses Massaman curry paste.

    Jump to:
    • 🤔 What is Massaman Curry?
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡 Expert Tips
    • 🥡 Variations
    • 🥢 How to serve
    • ❓ FAQ
    • 🥡 Storage
    • 📚 More curry recipes
    • 📋 Recipe
    • 💬 Reviews and Comments

    🤔 What is Massaman Curry?

    Massaman curry is a Thai dish usually made with beef or chicken. The sauce contains coconut milk, red curry paste, and peanuts.

    The flavor of Massaman curry is unique because it integrates many flavors not regularly found in Thai food, such as bay leaves, cinnamon, and peanuts. Why? Massaman is a deformation of the word mosalman, an ancient Persian word that means meaning "Muslim-like." Hence, many used to call it the "Mussulman curry."

    💚 Why you will love it

    • Flavorful & Aromatic
    • Easy One-Pot Meal
    • Versatile Ingredients
    • Nutrient-Rich Veggies
    • Creamy Coconut Goodness

    🧾 Ingredients

    ingredients to make Thai massaman vegetable curry with tofu in a wooden table.
    • Sweet potatoes - to make the curry healthier, we decided to remove the palm sugar from the recipe and use naturally sweetened vegetables.
    • Red bell pepper - another vegetable with a sweet profile and fantastic texture that goes perfectly with the dish.
    • Green beans provide a fantastic texture and add a touch of sweetness to pop up in every bite.
    • Ground Cinnamon - is an essential ingredient that makes this dish different from other Thai curries. If you are not a fan, feel free to omit it. You can also use a cinnamon stick and let it imbue the curry with its flavor as it cooks.
    • Green onions - add flavor and tanginess, and adds umami. 
    • Garlic - is a vital ingredient to make any curry flavor shine! Use fresh!
    • Fresh ginger - adds zing to the dish; aim for freshly minced ginger.
    • Coconut milk - always use full-fat coconut milk for a creamier curry and light coconut milk for a healthier and less caloric Thai curry.
    • Vegetable broth - provided the liquid for that stew to develop, the substances that help imbue all the flavors into the vegetables.
    • Massaman curry paste - we like using the vegan massaman paste, which does not contain fish sauce or shrimp paste—only all the spices' goodness.
    • Peanut butter - is another important element of this dish.
    • Extra firm tofu - we used it to make our crispy tofu recipe, which adds protein and texture.
    • Lime juice - some acidity to the dish, which help to round up all the flavors. I usually add it just right before serving the dish.

    See the recipe card for quantities.

    Substitutions

    • Sweet potatoes - substitute with chopped carrots or regular white potatoes.
    • Red bell peppers - use any other pepper color or zucchini.
    • Massaman curry paste - use any other curry paste such as red, yellow, or green curry paste. Just make sure you add cinnamon and peanut butter so you get the unique vegan Thai massaman curry touch.
    • Peanut butter - use any other nut butter.
    • Fresh coriander - use crushed coriander seeds or Thai basil.

    🍽 Equipment

    To make this delicious curry, you only need a large saucepan or an instant pot (affiliate link).

    🔪 Instructions

    This vegan massaman curry is made in only one pot, and the recipe involves three simple steps in a nutshell.

    bowls with chopped green onions and minced garlic and ginger.

    Step 1: Chop the onion, mince garlic, and ginger.

    add garlic, ginger and onions into the instant pot or saucepan in the stovetop

    Step 2: In a large saucepan, stir the onions, garlic, and ginger if used on the stovetop, or do the same in the instant pot.

    Hint: if you decide not to make the crispy tofu nuggets, you can simply stir fry the chopped nuggets for 5 minutes in a small saucepan, and if you don't mind their texture, simply add the dice firm tofu into the stew after adding the vegetable broth.

    instant pot with chunks of sweet potatoes and red bell peppers.

    Step 3: Add the chopped sweet potatoes and red bell peppers.

    adding coconut milk into the instant pot.

    Step 4: Stir in the curry paste and peanut butter and let the vegetables coat. Then add the full-fat coconut milk.

    add coriander leaves.

    Step 5: Add chopped coriander and vegetable stock.

    add optional bay leaves.

    Step 6: Optionally, add the bay leaves.

    add green peas into the pot.

    Step 7: Add the frozen green peas.

    add crispy tofu cubes.

    Step 8: Remove from heat and add the crispy tofu nuggets.

    serve the massaman curry with crispy tofu on top and a dash of lemon juice.

    Serve with sprinkled crushed peanuts or toasted sesame seeds.

    Hint: you can make the crispy tofu while you cook the curry; they will be ready as soon as the curry is. Just make sure you start from there and then start making the curry.

    💡 Expert Tips

    Use Fresh Ingredients: Fresh garlic, ginger, and green onions significantly differ the flavor depth. Aim for freshly minced ginger and garlic to elevate the aromatic profile of your curry.

    Adjust the Heat: The beauty of Massaman Curry lies in its flexibility. If you prefer a spicier kick, don't hesitate to add an extra tablespoon of curry paste or a sprinkle of chili flakes. For a milder version, stick to the recipe's suggested amount of curry paste.

    Opt for Full-Fat Coconut Milk: Full-fat coconut milk is the way to go for that irresistibly creamy texture. It adds richness and helps balance the spices and aromatics beautifully. If you're looking for a lighter version, light coconut milk can be used, but the creaminess will be reduced.

    Don't Rush the Cooking: Allow the curry to simmer gently until the vegetables are tender. This ensures perfectly cooked veggies and allows the flavors to meld together, creating a more harmonious dish.

    Taste and Adjust: Before serving, taste your curry and adjust the seasoning if necessary. A squeeze of lime can add a bright note, while a bit of salt can enhance the overall flavor profile. Remember, the key to a great curry is the balance of flavors.

    🥡 Variations

    • Spicy - the recipe is a mild curry, but you can make your massaman curry spicy by adding an extra tablespoon of curry paste, chili paste, or chili flakes.
    • Healthier - skip the use of full-fat coconut milk.
    • More umami - if you want to add an extra layer of flavor, add two tablespoons of soy sauce.

    🥢 How to serve

    Serve with steamed Jasmine rice, quinoa, cauliflower rice, or brown rice.

    ❓ FAQ

    What makes Massaman curry different?

    Massaman curry is different because it contains a combination of spices that give it a unique flavor profile. The main spices used in Massaman curry are cinnamon, cumin, and sometimes cardamom and cloves. These spices are more often found in Indian curries. The spices and then combined with coconut milk, stock, and tamarind paste to create a flavorful and aromatic dish.

    Is Massaman curry Thai or Indian??

    There is some debate over the origins of Massaman curry, but it is generally accepted that it is a Thai dish. The most likely explanation for the dish's creation is that it was a fusion of Indian spices and Thai cuisine.

    Is coconut milk OK in instant pot?

    Yes, you can use coconut milk in your instant pot. Make sure to buy unsweetened coconut milk if you're looking for a lower-sugar option.

    🥡 Storage

    Store this salad in a BPA-free airtight container in the fridge for up to 3 days.

    You can freeze this curry recipe using an airtight container, but it doesn't stand up well to freezing for more than 3 months.

    📚 More curry recipes

    Try our Thai Eggplant Green Curry for a spicier curry, the Vegetarian Yellow Thai curry, red lentil curry, pineapple coconut curry, or the chickpea curry ,which also uses massaman curry paste.

    If you like to make your own curry paste, don't forget to check out Yellow and Green Thai Curry paste recipes.

    Want to discover Indian curries? Go for our cauliflower curry, eggplant and tomato curry made with garam masala, vegetable tikka masala, and our vegan lentil curry without coconut milk.

    If you want to put your instant pot to good use, try our mung bean dal recipe - a nutritional gem that is big on flavor!

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    ⭐ If you try this curry recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    thai massaman vegetable curry with tofu featured.

    Massaman Vegetable Curry

    Author: Gustavo De Obaldia
    Massaman Curry is a red curry with Persian influence, which combines creamy coconut milk, peanuts, and Thai and Indian spices. This version is vegan, made with sweet potatoes and bell peppers.
    4.9 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins
    Course Main Course, Soups & Stews
    Cuisine Asian-Inspired, Comfort Food, Healthy, Thai-Inspired
    Servings 6 Servings
    Calories 280 kcal

    Equipment

    Instant Pot plus aur fryer in one.
    (affiliate link)
    instant pot (affiliate link) or medium saucepan
    copper measuring cups and spoons.
    (affiliate link)
    measuring cups (affiliate link)
    15 Piece Kitchen Knife Set with Block by Cuisinart, Cutlery Set, Triple Rivet Collection.
    (affiliate link)
    Knife (affiliate link)

    Ingredients
     
     

    • 3 sweet potatoes peeled
    • 1 red bell pepper small, diced
    • 1 cup green peas frozen
    • 5 green onions Small, sliced. Or 2 with large bulbs.
    • 3 cloves garlic chopped or minced
    • 2 tablespoons ginger freshly grated
    • 8 oz coconut milk add more if want it creamier
    • 2 tablespoons masaman curry paste
    • 2 tablespoon peanut butter creamy
    • 3 cups vegetable stock or water
    • 1 cup coriander About a bunch, chop only half, or fresh basil.
    • 14 oz Crispy Tofu
    • ¼ teaspoon cinnamon
    • 1 lime juice

    Optional:

    • 2 tablespoons coconut oil divided, or vegetable oil. Omit if oil-free
    • 2 bay leaves
    • ½ teaspoon sea salt to taste, optional, omit if salty if enough for you.
    • 1 oz peanuts roasted,or cashews

    Serve with

    • steamed Jasmine rice
    Prevent your screen from going dark

    Directions
     

    • If making the crispy tofu, press it for 15 minutes according to the recipe.
    • Peel and dice veggies. Dice peppers and peeled sweet potatoes into medium-sized cubes.
    • Chop green onions, garlic, and grate ginger.
    • Stir-fry. Heat the saucepan or instant pot on stir-fry mode, add the coconut oil (if using) and add onions, garlic, and ginger.
    • Add the chopped sweet potatoes and red peppers.
    • Stir in the curry paste and peanut butter.
    • Pour the coconut milk, peanut butter, half of the chopped coriander, and cinnamon.
    • Add the vegetable stock, salt, and bay leaves. Cook for 20 minutes on the stovetop or for 10 minutes on the instant pot on LO-pressure cook mode.
    • Turn off the heat (or quick-release pressure from the instant pot).
      Optionally top with the green peas and adjust salt. Let the curry settle for 5 minutes before serving. Remove bay leaves.
    • Garnish with toasted peanuts and fresh coriander.

    Notes

    You can add any other vegetables you like; just make sure to adjust the seasonings, so the flavor remains the same.
    i.e. adding more curry paste, ~½ tablespoon curry for every cup of vegetables.

    Nutrition Facts

    Calories: 280kcalCarbohydrates: 39gProtein: 11gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 795mgPotassium: 711mgFiber: 8gSugar: 12gVitamin A: 18108IUVitamin C: 52mgCalcium: 104mgIron: 3mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.91 from 11 votes (2 ratings without comment)

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      Recipe Rating




    1. Teresa

      February 18, 2024 at 8:34 am

      4 stars
      me gusta la receta de curry Tailandia massaman,con que puedo sustituir la leche de coco con otra leche vegetal que tenga buen sabor y menos grasas, Gracias por compartir.

      Reply
      • Gustavo De Obaldia

        February 20, 2024 at 3:23 am

        Hola Teresa, gracias por pregunta. Puedes utilizar tanto la leche de coco bebible, que no tiene prácticamente nafa de grasa (aquella que se utiliza para poner en el cereal) y otras veces también puedes utilizar el yoghurt de coco, que igualmente es muy bajo en grasas. Yo he utilizado ambos métodos y queda super bien, simplemente no esta tan cremoso pero esto lo puedes ajustar disminuyendo la cantidad de caldo o también agregando un poquito de maicena diluida en agua fría.
        Cuéntanos cómo te fue? Saludos,
        Gus

        Reply
    2. gunjan

      January 24, 2023 at 9:31 am

      5 stars
      I love massaman curry and always order it at restaurants. I found your recipe on the internet and looked so attractive and so doable, so I tried it last night, and I have to say...it was delish. It s a must-make and be a huge hit with my family 🙂

      Reply
      • Gus

        January 24, 2023 at 12:53 pm

        Thank you for trying our massaman curry recipe Gunjan, and for letting us know that you enjoyed it! We're so happy to hear that you found it both delicious and easy to make. We hope you'll give some of our other recipes a try soon.

        Reply
    3. Sue

      January 24, 2023 at 9:20 am

      5 stars
      That an incredible dish, my mouth is watering! I'm always looking for plant based recipes that actually have some flavor!

      Reply
    4. veenaazmanov

      January 24, 2023 at 8:54 am

      5 stars
      This is definitely a dish bursting with flavors. Veggies and tofu sounds healthy too. Looks like my family comfort meal Bowl.

      Reply
    5. Toni

      January 24, 2023 at 8:40 am

      5 stars
      Packed full of flavors and seriously comforting! My whole family loved it! Thanks for the recipe!

      Reply
    6. Diana Reis

      January 17, 2023 at 7:13 pm

      5 stars
      This is a beautiful curry and all of the veggies and spices flavor the tofu and make it very satisfying.

      Reply
    7. Irena

      January 17, 2023 at 6:52 pm

      5 stars
      Love a Massaman curry but have only had it with beef before, which I sometimes find too heavy, and rich (I am not plant-based). This tofu version has all the flavor but tastes lighter and healthier, which I quite like. The peanut butter was great in this, only a hint but makes a difference, I think.

      Reply
      • Gus

        January 18, 2023 at 2:36 am

        Hi Irena, thanks for trying out our Massaman curry, and yes, it is usually made with beef or chicken, but the flavors are so rich that any vegetables or tofu can come in and play for a delicious curry. We are very glad you enjoyed it!

        Reply
    8. rebecca

      January 17, 2023 at 6:51 pm

      5 stars
      yum! I love Thai curries. I'm experimenting with eating more tofu so this recipe is perfect

      Reply
    9. Sharon

      January 17, 2023 at 6:23 pm

      5 stars
      Curries just make me feel like I am doing something amazing for my body when I make them, I really love this one since it is vegetarian.

      Reply

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