If you’re on the hunt for a rich, warming, and flavor-packed dish that fits into your list of healthy dinner recipes for weight losing, this Spicy Vegan Massaman Curry with Eggplant and Mushrooms will hit the spot. Inspired by traditional thai massaman curry but tweaked to be plant-based, it features tender roasted eggplant, earthy mushrooms, and a deep, spicy-sweet coconut sauce. Whether you’re a seasoned fan of vegan thai curry or just exploring more veggie curry recipes, this dish brings the comforting complexity of asian recipes right to your kitchen — no takeout menu required.
Spicy Vegan Massaman Curry with Eggplant and Mushrooms
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Thai
Servings 4 generous portions
Large Dutch oven or heavy-bottomed pot This distributes heat evenly and is ideal for simmering the curry slowly.
Sheet pan For roasting the eggplant before adding it to the curry (helps it hold shape and deepen flavor).
Non-stick or cast iron skillet Optional, for searing tofu if you want it extra crispy.
Blender (optional) If you like ultra-smooth sauces, you can blend the curry base before adding veggies.
Slow cooker If you’re into the massaman curry slow cooker method, this recipe easily adapts — just add the pre-roasted eggplant and tofu near the end to avoid overcooking.
For the curry base
- 2 tablespoons neutral oil such as avocado or vegetable oil
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons massaman curry paste check that it’s vegan — many traditional pastes contain shrimp paste
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon crushed red pepper flakes optional, for extra heat
Vegetables and protein
- 1 large eggplant cut into 1-inch cubes
- 1 1/2 cups cremini or shiitake mushrooms sliced
- 1 can 15 oz chickpeas, drained and rinsed (for added protein)
- 1 red bell pepper sliced
- 1 small carrot peeled and sliced thin
- 1 small potato peeled and cubed (Yukon gold works great)
- 1 block 14 oz extra-firm tofu, pressed and cubed
Liquids and flavor enhancers
- 1 can 13.5 oz full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon natural peanut butter adds richness
- 2 teaspoons coconut sugar or brown sugar
- 1 tablespoon tamari or soy sauce
- Juice of 1 lime
For garnish
- Chopped roasted peanuts
- Fresh cilantro or Thai basil
- Lime wedges
- Thinly sliced red chili optional
Step 1: Prep the eggplant and tofu
Preheat the oven to 400°F (200°C). Toss the eggplant cubes with a tablespoon of oil and a pinch of salt. Spread on a sheet pan and roast for 25–30 minutes until golden and tender, flipping halfway through. While that bakes, sear or bake the tofu cubes separately if you prefer them crispy — otherwise, they can go straight into the pot later.
Step 2: Sauté aromatics
In your Dutch oven, heat the remaining tablespoon of oil over medium heat. Add the sliced onions and cook for 5–6 minutes until soft and golden. Stir in the garlic and ginger, sautéing for another minute. Then, add the massaman curry paste, coriander, cinnamon, cloves, and red pepper flakes. Stir constantly for 2–3 minutes to toast the spices and bloom the flavors.
Step 3: Build the base
Pour in the coconut milk and vegetable broth, stirring well to mix in the curry paste. Add peanut butter, coconut sugar, and tamari. Simmer for about 5 minutes to let the sauce come together.
Step 4: Add vegetables and tofu
To the pot, add the potato cubes, mushrooms, carrot, bell pepper, and chickpeas. Simmer for 15 minutes, or until potatoes are tender. Then stir in the roasted eggplant and tofu. Simmer another 5 minutes. Taste and adjust seasoning with lime juice or more tamari if needed.
Step 5: Serve and garnish
Ladle the curry over jasmine rice, brown rice, or quinoa. Top with chopped peanuts, cilantro, lime wedges, and sliced red chili if you like it hot. You now have a bowl of steamy, spicy vegan massaman curry that’s equal parts comfort and complexity.
Pairings
This spicy vegan massaman curry pairs beautifully with:
- Steamed jasmine rice: Its floral aroma complements the rich coconut curry.
- Brown rice or quinoa: For a healthier, fiber-rich option (great if you're focusing on healthy dinner recipes for weight losing).
- Vegan naan or roti: Perfect for scooping up the thick curry.
- Thai cucumber salad: A crisp, cooling counterpoint to the curry's warmth.
- Sparkling water with lime or Thai iced tea: To balance the spice.
Want to turn this into a full dinner spread? Add a small coconut lentil curry on the side and you’ve got a vegan Thai curry feast.
FAQs
1. Can I use other types of tofu?
Yes! Extra-firm tofu holds its shape best in curries, especially when cubed and seared. If you like a creamier texture, soft tofu is doable, but stir it in gently at the very end.
2. Is this curry freezer-friendly?
Absolutely. This vegan massaman curry recipe freezes well for up to 2 months. Just cool it completely and store in airtight containers. Reheat gently on the stove or microwave.
3. Can I use other vegetables?
Yes, this is one of those endlessly flexible veggie curry recipes. Try adding zucchini, kale, cauliflower, or sweet potato. Just keep in mind that harder vegetables (like sweet potato) need longer simmering times.
4. Can I make this in a slow cooker?
Yes, the massaman curry slow cooker method is perfect for busy days. Sauté the aromatics and curry paste in a skillet first, then transfer everything (except tofu and eggplant) into your slow cooker. Cook on low for 6–7 hours, then stir in the roasted eggplant and tofu during the last 30 minutes.
5. What makes this a vegan curry instead of just vegetarian?
A vegetarian massaman curry may still contain dairy or egg-based products, or curry pastes with shrimp paste. A vegan massaman curry like this one ensures no animal-derived ingredients are used — especially by using a certified vegan massaman curry paste and coconut milk instead of cream.
