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    Profusion Curry » Curry Recipes

    Vegan Massaman Curry

    Published: Oct 13, 2023 · Modified: Jan 16, 2025 by Prajakta Sukhatme · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe
    Pinterest image with text overlay for vegan massaman curry recipe.

    Vegan Massaman curry is a delightful Thai curry full of rich and earthy flavors. This 1-pot curry recipe makes a satisfying meal that's perfect for make-ahead lunches or easy weeknight dinner. All you need is few basic ingredients and 20-minutes to make this bright and hearty Massaman Vegetarian Curry.

    Vegan massaman curry served in a bowl along with rice.

    We love curry dinners. Check out Thai Red Curry and Thai Pumpkin Peanut Curry as well as Thai Green Curry recipes on the blog. Thai Curry Fried Rice and Tom Kha Soup also are excellent choice for hearty meals.

    What is Massaman Curry

    Massaman curry, also spelled "Massman" or "Matsaman," is a flavorful Thai curry that has its roots in Southern Thailand. It is full of rich and aromatic taste, combining a blend of spices with creamy coconut milk. The curry's unique spice profile is believed to have been influenced by Indian and Persian culinary traditions, particularly due to the inclusion of spices like cardamom and cinnamon.

    Jump to:
    • What is Massaman Curry
    • Massaman Vegetarian Curry Ingredients
    • Best Massaman Curry Paste
    • How to Make Vegan Massaman Curry
    • Pro Tips
    • Our favorite Curry Recipes
    • 📖 Recipe
    • Recipe FAQs

    This authentic tasting vegan massaman curry recipe tastes simply AWESOME ! Plus it is filling, inexpensive and budget friendly one pot wonder meal. Coconut milk makes it rich and creamy. I am using store brought curry paste which is full of sultry flavorful ingredients.

    I am including stove top and Instant Pot instructions to make this vegetable massaman curry recipe. If you love Thai food, you’ll find yourself loving this wholesome and mild Vegan Massaman Tofu Curry.

    A dinner plate with Thai Massaman curry, jasmine rice, red onion salad and garnishes.

    Typically, Massaman Curry is made with chunky meat and fish sauce. In this vegan version, I am bulking it with potatoes and tofu. You can make all sorts of substitutions in this curry depending on what you have on hand.

    Massaman Vegetarian Curry Ingredients

    Ingredients used in making the scrumptious Vegan Massaman Curry Recipe.
    • Vegetables - small onion, 2 medium potatoes, peas and carrots. ( I used frozen )
    • Hard pressed firm Tofu - remove as much excess water as possible.
    • Flavoring agents - ginger, garlic, store bought Thai massaman curry paste. Massaman curry is known for its warm, aromatic spices which may include cinnamon, cloves, cardamom, and star anise. These spices infuse the curry with a deep, earthy aroma and a subtle sweetness. You can use either water or vegetable broth in cooking.
    • Coconut Milk : This forms the base of the curry and provides a luscious, velvety texture. It adds a mild sweetness that balances out the spiciness and complements the other ingredients.
    • Lime juice or lemon juice
    • Optional Garnishes : Thai basil, cilantro, green onions.

    Best Massaman Curry Paste

    For an authentic Asian flavor, a good quality curry paste is a must. I love the Maesri Massaman Curry Paste. It has perfect balance of coriander, cumin, cinnamon, cardamom, lemongrass and galangal for the true Thai taste that you crave in ordering in restaurants.

    I highly recommend to stock up on these variety pack of curry pastes and coconut milk for various Thai Curry Dinner at home. Use whatever veggies, lentils or protein you have in hand and make a gourmet dinner in no time.

    How to Make Vegan Massaman Curry

    Start off by sautéing onions in warm oil. Once they get translucent, add minced garlic and ginger. Sauté well for couple minutes till you sense the aroma.

    Step one of sauteing the onions , garlic and ginger in warm oil.

    Add diced potatoes, vegetables, tofu, salt and pepper. Add water. Let it come to boil. Reduce the heat, cover and it cook till potatoes get fork tender.

    Step two of making the massaman curry where all the vegetables and tofu is sautéed along with seasoning.

    Add coconut milk and curry paste. Mix well. Cover the lid and continue to cook for 5 more minutes on low heat.

    Step three of mixing the coconut milk, curry paste with rest of the ingredients.

    Open the lid. Stir well. Turn off the heat. Adjust the seasoning if needed. Your delicious curry is ready.

    Garnish it with fresh herbs. Serve over noodles, brown rice or white rice. Enjoy! If you have leftovers, keep them in an airtight container in the refrigerator for 2-3 days.

    Coconut milk based Thai massman curry scooped in a ladle.

    Pro Tips

    Quality Ingredients Are Key: Opt for fresh, high-quality ingredients, especially when it comes to spices, coconut milk, and curry paste. They form the foundation of your dish, so don't skimp on quality!

    Blooming the Spices : This is a cooking technique that involves heating the curry paste in oil to intensifies the taste of the spices and enhances the overall flavor profile of the dish. Use a low to medium heat setting. Once the oil is hot but not smoking, add the curry paste to the pan. Stir gently so it soaks up the warm oil.

    Balance the Spice Levels: Remember, you're the maestro of your curry's spiciness. Adjust the heat by controlling the amount of red curry paste and chilies. It's easier to add more spice than to tone it down later.

    Embrace Time for Flavor Infusion: Allow the curry to simmer. This grants ample time for the flavors to meld, creating a symphony of taste. Patience is the secret ingredient!

    Make It Your Own: Don't hesitate to add extra veggies like bell peppers, carrots, green beans or broccoli. This dish is versatile and can accommodate your favorite plant-based goodies.

    Serve It Right: Massaman curry is best served over fragrant jasmine rice. The fluffiness of the rice complements the creamy curry perfectly.

    Our favorite Curry Recipes

    • Chickpea Coconut Curry
    • Red Beans Curry - Rajma Masala
    • Jackfruit Coconut Curry
    • Easy Palak Paneer
    • Easy Sprouts Curry
    • Yellow Peas Curry - Matar Chat
    • Chana Masala - Indian Chickpea Curry
    • Dal Makhani - Creamy Lentil Curry
    • Punjabi Kadhi Pakora
    Rich and earthy Vegan Massaman Curry made in one pot served for dinner along with rice.

    ❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤

    📖 Recipe

    Rich and earthy Vegan Massaman Curry made in one pot served for dinner along with rice.

    Vegan Massaman Curry

    Prajakta Sukhatme
    Massaman vegetarian curry is is delicious and authentic plant based Thai curry. Make it in just 20-minutes in Instant Pot for easy weeknight dinner.
    4.75 from 31 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Curry
    Cuisine Thai
    Servings 4 cups
    Calories 216 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 teaspoon sesame oil or other cooking oil
    • 1 medium onion chopped
    • 2 medium potatoes - cubed
    • 1 cup firm tofu - cubed
    • ½ cup carrots -chopped
    • ½ cup green peas
    • 1 teaspoon ginger minced
    • 1 teaspoon garlic minced
    • 2 Tablespoon Thai Massaman Curry Paste
    • 1 teaspoon sugar
    • 1 (14 oz.) can full fat coconut milk
    • 1 cup water
    • 1 Tablespoon lime or lemon juice
    • Salt and pepper per taste

    Optional Garnishes

    • 5-6 stalks green onions chopped
    • 1 Tablespoon cilantro leaves chopped
    • 1 Tablespoon thai basil leaves chopped
    • Red Pepper Flakes and ground black pepper

    Instructions
     

    How to Make Instant Pot massaman vegetarian curry

    • Turn Instantpot on and press SAUTE button. After it displays HOT, add oil, chopped onions, curry paste and minced ginger and garlic. Stir well till onions get translucent and you sense the aroma. ( about 3 minutes)
    • Add all the veggies and tofu to the pot. Sauté them for a minute. Add water and stir everything together making sure to DEGLAZE by scraping the base with spatula.
    • Cancel SAUTE. Close the lid with valve at SEALING. Press MANUAL or PRESSURE COOK and select 4 minute.
    • After Instant Pot done cooking, wait on keep warm timer for 5 minutes and then do QPR - quick pressure release by turning the valve to venting.
    • After the silver pin drops, carefully open the lid. Add coconut milk, sugar, salt and pepper. Give the mixture a good stir. Mix well. Your steaming hot curry is ready.
    • If necessary, add more water to thin the curry. Alternatively, if you feel it's too thick, simmer it back on SAUTE for couple minutes.
    • Add in the Thai basil leaves, cilantro leaves and chopped green onions and mix. Add lime / lemon juice just before serving. Serve this vegan Thai Massaman Curry with jasmine rice or steamed white rice, brown rice, quinoa or noodles. Enjoy!

    How to Make Vegan Massaman Curry on Stove Top

    • Heat 1 tablespoon oil in a Dutch Oven or soup pan on medium high heat. Once oil is hot, add chopped onions, curry paste, and minced ginger and garlic. Stir well till onions get translucent and you sense the aroma.
    • Add all the veggies to the pan. Toss veggies for around 2 minutes on medium high heat. Add tofu cubes. Mix well. Add water and stir everything together making sure to scrape the base.
    • Add coconut milk, sugar and salt. Give the mixture a good stir.
    • Cover the pot and let the curry cook on medium heat for 10-12 minutes. It will come to a light simmer and become thick and creamy.
    • Adjust the consistency of the curry at this point. You can add water to thin it out if you so desire. Add in the thai basil leaves, lime/ lemon juice, cilantro leaves and chopped green onions and mix. Remove pan from heat.
    • Serve this vegan Thai Massaman Curry with jasmine rice or steamed white rice, brown rice, quinoa or noodles. Enjoy!

    Notes

    For Instant Pot Cooking : Since potatoes need to cook longer than rest of the veggies, cut them into small bite size pieces. That will ensure even cooking.

    HOW TO MAKE MASSAMAN CURRY PASTE AT HOME

    2 shallots sliced
    5 garlic cloves minced 
    2 thai red chilies
    1 tbsp. galangal or ginger minced
    1 stalk lemongrass minced,
    ¼ cup dry roasted peanuts
    1 tsp. ground coriander
    ½ tbsp. ground cumin
    ¼ tsp. ground cardamon
    ½ tsp. ground cinnamon
    ⅛ tsp. ground nutmeg
    ⅛ tsp. ground cloves
    1 tsp. palm sugar (or brown sugar)
    Roast the ingredients on medium high heat with some oil. Once they cool down, add couple tablespoons of water and grind it to smooth paste.  

    Nutrition

    Serving: 1cupCalories: 216kcalCarbohydrates: 31gProtein: 11gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 3mgSodium: 137mgFiber: 6gSugar: 6g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

    ❤️❤️ Follow us on Pinterest , Instagram and Facebook ! We love creating delicious family favorite recipes from around the world. Come Join Us ! ❤️❤️

    Recipe FAQs

    Is Massaman Curry Very Spicy?

    Massaman Curry is generally considered milder compared to other Thai curries like Green or Red Curry. The level of spiciness can be adjusted to suit individual preferences. By controlling the amount of red curry paste or chilies used in the recipe, you can customize the dish to your desired level of heat, making it accessible and enjoyable for a wide range of palates.

    What is Massaman Curry?

    Massaman Curry is a Thai dish known for its distinctive blend of aromatic spices, creamy coconut milk, and a touch of sweetness. What makes it unique among Thai curries is its incorporation of Indian and Persian-inspired spices like cardamom, cinnamon, and cloves. It offers a harmonious balance of flavors, making it a beloved choice for those seeking a rich and flavorful culinary experience.

    This recipe was originally published on August 23, 2020. It is revised on 10/13/2023 with Instant Pot instructions and other details.

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    Filed Under: Curry Recipes, Gluten Free, Instant Pot, Vegan Recipes

    Reader Interactions

    Comments

    1. Angela

      March 04, 2023 at 3:40 am

      This looks wonderful! If I want to use chicken instead of tofu, when should add it to the instant pot?

      Reply
      • Prajakta Sukhatme

        March 06, 2023 at 12:11 pm

        I would slightly brown the chicken first and then add other ingredients.

        Reply
    2. Sakshi

      February 19, 2021 at 11:42 pm

      Love your pot-in-pot method. Just wanna let you know that the curry paste you're using has shrimp in it. So, your dish isn't truly vegan. I have made this mistake before. In case, you try some vegan paste that you liked, do update it here please.

      Reply
      • admin

        March 01, 2021 at 10:03 pm

        The Maseri Curry Paste does not have shrimps in it. These are listed ingredients on the pack- garlic, sugar, soybean oil, dried red chilies, tamarind juice, shallot, salt, lemongrass, spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, galangal, cloves), kaffir lime, galangal, citric acid.

        Reply
    3. Christine

      October 31, 2020 at 2:00 pm

      Can this be converted to be made in a slow cooker?

      Reply
      • admin

        November 02, 2020 at 5:58 pm

        It does not need to be cooked for too long so I am guessing slow cooker will not be needed. Stove top will work perfect

        Reply
    4. Julie

      August 27, 2020 at 10:46 pm

      This sounds delicious! Can you swap curry powder for paste?

      Reply
      • admin

        August 28, 2020 at 10:35 am

        You sure can.

        Reply
    4.75 from 31 votes (31 ratings without comment)

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