Vegan Massaman Curry

4.75 from 31 votes

Vegan Massaman Curry Is budget friendly and delicious. It will be your family favorite Thai dinner curry for quick dinner or lunch

Prep Time5

Cook Time15

Total Time20

Course: Curry

Cuisine: Thai

Servings: cups

Calories: 216kcal

Author: Prajakta Sukhatme

Cost: $5

Ingredients

1 teaspoon 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 Thai Massaman 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