Can I make this curry in advance?

Yes, massaman curry often tastes even better the next day as the flavors have more time to meld together.

What can I use instead of coconut milk?

If you're avoiding coconut milk, you can use almond milk or cashew cream, though the flavor and texture will vary slightly.

Is massaman curry spicy?

Traditionally, massaman curry is milder compared to other Thai curries, but you can adjust the spice level by adding more or fewer chilies.

Vegan Massaman Curry Recipe – Creamy Thai Comfort Food

Name: Ultimate Vegan Massaman Curry Recipe for a Flavorful Feast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 can (13.5 oz) of coconut milk; 1 large sweet potato, peeled and cubed; 1 can (15 oz) of chickpeas, drained and rinsed; 1 onion, finely chopped; 2 cloves of garlic, minced; 2 tablespoons of massaman curry paste; 1 tablespoon of soy sauce or tamari; 2 tablespoons of peanut butter; 1 tablespoon of lime juice; 1 cup of vegetable broth; Salt and pepper to taste; Fresh cilantro, for garnish; Roasted peanuts, for garnish; Optional: 1 cup of baby spinach; Optional: 1/2 cup of diced bell peppers

Description

A hearty, flavorful vegan massaman curry packed with sweet potatoes, chickpeas, and aromatic Thai spices in a creamy coconut base.

Ingredients

Scale

1 can (13.5 oz) of coconut milk
1 large sweet potato, peeled and cubed
1 can (15 oz) of chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of massaman curry paste
1 tablespoon of soy sauce or tamari
2 tablespoons of peanut butter
1 tablespoon of lime juice
1 cup of vegetable broth
Salt and pepper to taste
Fresh cilantro, for garnish
Roasted peanuts, for garnish
Optional: 1 cup of baby spinach
Optional: 1/2 cup of diced bell peppers

Instructions

Prepare all ingredients. If using homemade paste, toast coriander, cumin, cardamom, cloves, and cinnamon in a dry pan until fragrant and grind to a powder.
Blend with lemongrass, ginger, shallots, garlic, chilies, and peanut oil until smooth. Set aside.
Chop onion, mince garlic, and cube sweet potato.
In a large pot, heat oil over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and cook another minute.
Add massaman curry paste and cook for 2-3 minutes until fragrant.
Pour in coconut milk, vegetable broth, soy sauce, peanut butter, and lime juice. Stir to combine.
Bring to a gentle simmer. Add sweet potato and chickpeas. Cook for 20–25 minutes until potatoes are tender.
If using, stir in spinach and bell peppers. Cook for another 5 minutes until wilted.
Season with salt and pepper. Garnish with cilantro and roasted peanuts before serving.

Notes

Use full-fat coconut milk for creaminess. Avoid boiling to prevent curdling. Homemade curry paste adds extra depth of flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 6g
Sodium: 550mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: vegan, massaman curry, Thai, plant-based, coconut, chickpeas, sweet potato