Vegetable massaman curry is a simple vegan curry recipe with potatoes, carrots, onions, and a creamy fusion of Thai curry paste plus Indian and Middle Eastern spices. If you have the curry paste prepared, this recipe takes about 30 minutes.
If you're a fan of easy Thai vegetable curry, you'll love the smooth flavor of veggie massaman curry. Although it's traditionally made with beef, the creamy curry sauce is ideal for an all-star vegetable curry.
I loved this curry so much that I created my own massaman curry paste recipe, which is entirely plant-based and oil-free.
For more delicious curry paste-based dishes, try my Indian cauliflower curry vindaloo, creamy mango vegetable curry, or tofu and vegetable tomato curry.
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Table of Contents
Why You'll Love This Recipe
- This recipe is vegan and made without added oil in the cooking process. Depending on the curry paste you use, it is oil-free and gluten-free.
- You can customize this recipe using different combinations of vegetables or frozen vegetables. It's also a favorite for using up extra zucchini, cauliflower, celery, or other veggies you have hanging around the crisper.
- Although I recommend making homemade massaman curry paste, pre-made vegan options are also available at larger supermarkets.
- Great for meal prep and freezer-friendly.
Ingredients and Substitutions
- Massaman curry paste. To keep this recipe vegan, make fresh curry paste or look for curry paste that is vegan and doesn't contain fish sauce or shrimp paste.
- Potatoes. If you use thin-skinned potatoes, there is no need to peel them. Dice them into smaller, bite-sized pieces.
- Carrots and Green Beans. You can use fresh or frozen green beans. I'm not a fan of canned green beans for this recipe. If you use them, add them right at the end of cooking.
- Light coconut milk. I always use light coconut milk as opposed to the full-fat kind. My favorite substitute is 1 ½ cups of plant milk plus a few drops of coconut extract.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- Crispy baked tofu or basic air-fryer tofu is a great way to add extra protein. You can make them ahead and let them warm in the curry.
- For flavor twist, make this recipe with sweet potatoes.
Step-by-Step Instructions
Heat a medium pot or large frying pan over medium heat. Add the onions and cook them for 3-4 minutes until they start to soften. Add the Massaman curry paste and mix with the onions.
Add the carrots and potatoes and let them cook for 2-3 minutes, then add the green beans.
Stir in the vegetable broth, coconut milk, and maple syrup.
Bring the ingredients to a simmer, cover, and cook for 15 - 20 minutes until the potatoes are tender. Add the lime juice, taste, and add salt if desired.
Pro Tips
- When cooking onions without oil, always, always start with a hot pan. Heat keeps them from sticking. Stir them frequently. If they begin to stick, add water, a tablespoon at a time.
- The smaller you dice the potatoes, the quicker the curry cooks. I like to use baby potatoes with larger ones cut in half.
Ideas for a Thicker Curry
The best way to thicken curry sauce is to simmer it for longer. You can also add a tablespoon or two of peanut butter.
Salt, No Salt?
I purposely didn't list salt (other than to taste) for this recipe. Some curry pastes and vegetable broths have plenty of salt. I recommend tasting the curry after cooking before adding salt or other spices.
Serving Suggestions
My favorite way to serve massaman curry is over brown basmati rice with a few chopped peanuts and some cilantro or lime wedges as a garnish. I've also served it over quinoa, Instant Pot wild rice, and quick-cooking bulgur. It's also delicious with a side of sweet potato flatbread or mashed potato tortillas.
Frequently Asked Questions
If you only have Thai red curry paste, enhance the flavor by adding ⅛ teaspoon ground cloves, ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ¼ teaspoon turmeric mixed with 4 tablespoons of Thai curry paste (red or green).
Store curry in an airtight container in the refrigerator for 4 days. For food safety reasons, it's best to store any cooked rice or other grains separately.
To freeze, cool the curry to room temperature and store it in a freezer container or sealed bag for 3 months. It's best to store cooked rice separately.
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👩🏻🍳 Recipe
Vegetable Massaman Curry (Vegan Recipe)
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Ingredients
- 1 medium onion - cut in half and sliced thin
- 4 tablespoons massaman curry paste - (see note 1)
- 3 cups baby potatoes - cut larger potatoes in half (see note 2)
- 2 cups carrots - peeled and sliced
- 2 cups green beans - fresh or frozen cut into bite-sized pieces
- 15 ounces light coconut milk - (see note 3)
- 1 ½ cups vegetable broth
- 1 teaspoon maple syrup - or coconut sugar
- ¼ cup lime juice
Instructions
- Heat a heavy-bottomed pot or frying pan to medium-high heat. Add the sliced onions and cook them for 3-4 minutes until they soften. Add a tablespoon of water if they begin to stick.
- Stir in 4 tablespoons of massaman curry paste and mix with the onions.
- Add the potatoes, carrots, and green beans and mix so they are covered with the curry paste.
- Add the coconut milk, 1 ½ cups of veggie broth, and maple syrup. Mix well, and bring the ingredients to a simmer.
- Cover the pot and continue simmering for 15-20 minutes until the potatoes are tender when pierced with a fork.
- Add the lime juice, taste, and add salt if desired.
- Garnish with chopped peanuts, chopped cilantro, or lime wedges if desired.
- Serve over rice or another grain.
Notes
- I made this recipe with homemade massaman curry paste. Look for vegan massaman paste at larger grocery stores.
- Baby potatoes are ideal for this recipe, but you can use any thin-skinned potatoes, cut into bite-sized pieces.
- The best substitute for coconut milk for this recipe is 1 ½ cups of coconut milk plus a few drops of coconut extract.
- If you plan to serve this curry with rice or another grain, consider the timing. For brown rice, I start it before making the curry.
- Store curry in an airtight container in the refrigerator for 4 days separately from cooked rice. You can also freeze it for 3 months.
Nutrition
Nutritional information is an estimation only.
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Laura
Excellent curry! Came together perfectly. I added some precooked chicken breast at the end for the hubby, but would have been perfectly happy with the vegetarian version. Glad to have this recipe to make for my vegetarian sister! Didn't have a lime so I juiced a lemon. It was excellent.
Denise
I'm so happy you enjoy this curry. It's one of our favorites. Good call on the chicken breast.