Thai Massaman Vegetable Curry with Tofu (Instant Pot or Stovetop)

Do you love curries but need to make something that 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’re looking for. 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! So if you're short on time and want something yummy, give this recipe a try tonight. I promise: You won't regret it!

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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 stews leftovers usually taste like heaven; this vegan massaman curry recipe 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?
• 🧾 Ingredients
• 🔪 Instructions
• 🍶 Substitutions
• 🥡 Variations
• 🍽 Equipment
• 🥡 Storage
• 🥢 How to serve
• ❓ FAQ
• 📚 More curry recipes
• 📋 Recipe
• 🌡️ Food safety
• 💬 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."

🧾 Ingredients

• 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.

🔪 Instructions

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

1. Chopping your ingredients
2. Stir frying the onions, followed by the ingredients.
3. Cooking the curry until the vegetables are cooked.

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.

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.

🍶 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 pastes 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.

🥡 Variations

• Spicy - the recipe is written as a mild curry, but you can make you 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.

🍽 Equipment

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

🥡 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.

🥢 How to serve

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

❓ FAQ

📚 More curry recipes

Try our Thai Eggplant Green Curry for a spicier curry, the Vegetarian Yellow Thai curry, red lentil 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 try this curry recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

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