If you love rich, creamy curries with a perfect balance of spice and sweetness, you’re going to adore this Vegan Massaman Curry. This dish takes all the deep, aromatic flavors of traditional Massaman curry and makes it completely plant-based—without sacrificing any of the taste! With tender chunks of potatoes, carrots, and tofu simmered in a fragrant coconut-based sauce, this is the ultimate comfort food for any lover of vegan Thai recipes.
Creamy Vegan Massaman Curry
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Thai
For the curry
- 1 block 14 oz firm tofu, pressed and cubed
- 1 can 14 oz full-fat coconut milk
- 1 ½ cups vegetable broth
- 2 tbsp Massaman curry paste check for vegan-friendly brands
- 2 medium potatoes peeled and cubed
- 1 large carrot sliced
- 1 small onion chopped
- ½ cup roasted peanuts
- 1 tbsp soy sauce
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp peanut butter optional for extra creaminess
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 1 tbsp lime juice
- 2 tbsp vegetable oil
For garnish
- Fresh cilantro
- Sliced red chili optional
- Crushed peanuts
Sauté the aromatics
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the Massaman curry paste, cinnamon, and cumin, cooking for another minute until fragrant.
Add the tofu
Toss in the tofu cubes and stir gently to coat them in the paste. Let them cook for 2-3 minutes to absorb the flavors.
Simmer the curry
Pour in the coconut milk and vegetable broth. Stir in the potatoes, carrots, soy sauce, maple syrup, peanut butter (if using), and peanuts. Bring to a gentle simmer and let it cook for 20 minutes, or until the potatoes are fork-tender.
Finish with fresh flavors
Once the curry is thickened and the vegetables are soft, stir in the lime juice and adjust seasoning to taste.
Serve
Ladle the curry over steamed rice and top with fresh cilantro, sliced red chili, and crushed peanuts for extra crunch.
Best Pairings
This vegan Thai curry pairs beautifully with jasmine rice or fluffy coconut rice to soak up all the creamy goodness. If you want a refreshing contrast, serve it with a side of Thai cucumber salad. For drinks, a Thai iced tea or a crisp, citrusy white wine complements the warm spices of the curry perfectly.
FAQs
1. Can I use a different protein instead of tofu?
Absolutely! Chickpeas or tempeh work well in this dish, making it a great choice for anyone exploring vegan Asian recipes.
2. What kind of curry paste should I use?
Make sure to check the label, as some Massaman curry pastes contain shrimp paste or fish sauce. Brands like Maesri or Thai Kitchen offer vegan-friendly options.
3. Can I make this ahead of time?
Yes! Massaman curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 4 days or freeze for up to a month.
