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.
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:
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.
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
- 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.
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.
Add coconut milk and curry paste. Mix well. Cover the lid and continue to cook for 5 more minutes on low heat.
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.
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
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
📖 Recipe
Vegan Massaman Curry
Equipment
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
- 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
HOW TO MAKE MASSAMAN CURRY PASTE AT HOME
2 shallots sliced5 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
❤️❤️ Follow us on Pinterest , Instagram and Facebook ! We love creating delicious family favorite recipes from around the world. Come Join Us ! ❤️❤️
Recipe FAQs
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.
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.
Angela
This looks wonderful! If I want to use chicken instead of tofu, when should add it to the instant pot?
Prajakta Sukhatme
I would slightly brown the chicken first and then add other ingredients.
Sakshi
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.
admin
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.
Christine
Can this be converted to be made in a slow cooker?
admin
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
Julie
This sounds delicious! Can you swap curry powder for paste?
admin
You sure can.