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A bowl of massaman curry with potatoes, carrots, green beans topped with rice, peanuts, and cilantro.
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5 from 1 vote

Vegetable Massaman Curry (Vegan Recipe)

Vegetable Massaman Curry is a vegan recipe that combines Thai red curry with Indian spices, made with healthy plant-based ingredients, no added oil, and ready in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Diet: Vegan
Servings: 6
Calories: 173kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. I made this recipe with homemade massaman curry paste. Look for vegan massaman paste at larger grocery stores.
  2. Baby potatoes are ideal for this recipe, but you can use any thin-skinned potatoes, cut into bite-sized pieces.
  3. The best substitute for coconut milk for this recipe is 1 ½ cups of coconut milk plus a few drops of coconut extract.
  4. 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.
  5. 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

Calories: 173kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 331mg | Potassium: 571mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9088IU | Vitamin C: 27mg | Calcium: 58mg | Iron: 1mg