Vegetarian/Vegan Massaman Curry Recipe

Name: Vegetarian/Vegan Massaman Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 3 tablespoons massaman curry paste; 1 onion, diced; 2 cloves garlic, minced; 1 inch ginger, minced; 1 can coconut milk; 1 large sweet potato, cubed; 3 medium carrots, sliced diagonally; 1/2 small head of cabbage, cored, halved, and sliced into ribbons; 1/3 cup smooth, non-hydrogenated peanut butter; 2 tablespoons brown sugar; 1-3 tablespoons tamarind paste (adjust according to how tangy you want); 1.5 teaspoons fish sauce (leave out for vegan option); 4-5 cups vegetable stock; Juice of 1 lime; 1/3 cup cashews, chopped (for garnish); 1/2 cup cilantro, chopped (for garnish); Cooked rice for serving

Servings: persons

2 tablespoons olive oil
3 tablespoons massaman curry paste
1 onion, diced
2 cloves garlic, minced
1 inch ginger, minced
1 can coconut milk
1 large sweet potato, cubed
3 medium carrots, sliced diagonally
1/2 small head of cabbage, cored, halved, and sliced into ribbons
1/3 cup smooth, non-hydrogenated peanut butter
2 tablespoons brown sugar
1-3 tablespoons tamarind paste (adjust according to how tangy you want)
1.5 teaspoons fish sauce (leave out for vegan option)
4-5 cups vegetable stock
Juice of 1 lime
1/3 cup cashews, chopped (for garnish)
1/2 cup cilantro, chopped (for garnish)
Cooked rice for serving

1
Saute the onion in oil over medium-high heat 3-5 minutes until translucent. Add curry paste and mix into the onion. Add garlic and ginger, and saute 30 seconds until fragrant. Add coconut milk and stir to combine.
2
Add sweet potato, carrots, and cabbage and stir to coat in the spice and coconut milk mixture. Add the brown sugar and peanut butter and combine until they have dissolved into the sauce. Add tamarind sauce to taste, and fish sauce - stir well.
3
Add enough vegetable stock to just cover the vegetables. Simmer 20-25 minutes until the potatoes are fork-tender.
4
Take the pot off the heat and stir in the lime juice.
5
Serve over rice, garnished with cilantro and cashews. (Avocado would be good too!)

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 tablespoons massaman curry paste, 1 onion, diced, 2 cloves garlic, minced, and more.

Yes, Vegetarian/Vegan Massaman Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian/Vegan Massaman Curry

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