Vegan Massaman Curry

This delicious recipe for Vegan Massaman Curry is loaded with tofu, potatoes, carrots, and onions smothered in a delightful, lightly spiced sauce. Skip the takeout and make your favorite Thai curry at home instead. It’ll be on the table in just 40 minutes!

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Massaman curry is one of the earliest (and tastiest) examples of how globalization has influenced our food choices. Borne of the Muslim Thai population back in the 17th century, typical Thai flavors like chile, cilantro and lemongrass were mixed with Middle Eastern ingredients like cardamom, cinnamon and star anise.

This delectable fusion of flavors results in a curry that has oft been regarded as one of the tastiest foods in the world. Lightly spicy with the sweet and salty flavors of coconut and peanuts, Massaman curry is a king in the kitchen.

My fast and easy vegan version of this ever popular dish replaces fish sauce with vegan Worcestershire and is loaded with tofu and veggies for a supremely satisfying weeknight meal.

Recommended Ingredients & Equipment

While the ingredient list might look a tad long, most of the ingredients are shelf stable pantry staples and all of them are easily found at your local grocery store.

Here’s everything you’ll need.

Ingredient Notes

• Massaman Curry Paste – Make sure to check the ingredients; some massaman curry pastes contain fish sauce. You can purchase a vegan variety at your local grocery store, online, or you can opt to make your own.
• Russet Potatoes – Also known as jacket potatoes, russets are my preferred type for this recipe. You can peel them if you want, but the skins are loaded with fiber and nutrients, so I don’t bother. If you have other types of potatoes on hand (e.g. wax potatoes), they will work as well.
• Carrots – Any color of carrots will do here. As with the potatoes, you can keep the skin on for extra nutrients.
• Extra Firm Tofu – Look for high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture.
• Maple Syrup – This is my sweetener of choice, but you can substitute agave or date syrup instead. For more choices, check out my guide to vegan sugars and healthy sugar alternatives.
• Peanut Butter – Use a natural creamy peanut butter that is free from sugar. If you are allergic to peanuts, you can swap in cashew butter or sun butter instead.
• Coconut Milk – This recipe calls for canned coconut milk (rather than in a carton). For a lighter option, you can use light coconut milk.

Recommended Equipment

For this vegan Massaman curry recipe, you will need basic cooking equipment including a saucepot, a sauté pan, and kitchen utensils. (<<affiliate links)

Step by-Step Instructions

Step One – Cook Rice

Cook the rice according to package instructions. You can use either brown or white rice.

Pro Tip: Please note that brown rice takes about 2x as long to cook as white rice. If you are seriously pressed for time, there’s no shame in buying the 90 second microwavable packets of rice to get dinner on the table in a flash!

Step Two – Cook Tofu

Add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.

Step Three – Sauté Vegetables

Dice the potatoes into 1/2″ cubes. Slice the onions vertically. Cut the carrots into 1/4″ coins.

Pro Tip: You can peel the carrots and potatoes if you prefer, but you definitely don’t have to! Not only will it save you a few minutes to leave the skins on, they are also loaded with fiber and nutrients.

Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the onions and sauté for about 5 minutes, stirring until they are translucent and fragrant. Add the carrots and potatoes and cook for an additional 2-3 minutes.

Step Four – Add Sauce

In a small bowl or liquid measuring cup, whisk together the coconut milk, vegetable broth, curry paste, peanut butter, Worcheshire sauce, maple syrup, and lime juice, until the curry paste and peanut butter are well mixed.

Pour it over the vegetables and bring the mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the potatoes are tender and the sauce has thickened.

Step 4 – Assemble and Serve

Stir in cooked tofu. Taste and adjust seasonings. Remove from heat. Serve over rice with lime juice, peanuts, and cilantro.

Serving and Storing

Serving – Serve hot over a bed of cooked rice to soak up all the curry sauce. Top with peanuts for crunch, cilantro for freshness and a lime wedge for serving.

Storing – Leftovers will keep in the refrigerator for up to a week. You can also freeze the leftovers for up to three months. Just note that the texture of the tofu will change slightly. To reheat, defrost in the refrigerator overnight. You can either use a saucepan on the stovetop or zap it in the microwave until heated through.

Frequently Asked Questions

More Curry Recipes

• Vegan Thai Green Curry with Tofu
• Thai Pumpkin Curry w/ Tofu
• African Peanut Stew
• Creamy Thai Red Curry with Tofu
• Yellow Curry with Soy Curls

And if you need even more curry inspiration, check out 11 Delicious Vegan Curry Recipes. And get all my curry and stir fry recipes for more inspiration.

Massaman Curry w/ Tofu

This delicious recipe for Vegan Massaman Curry is loaded with tofu, potatoes, carrots and onions smothered in a delightful, lightly spiced sauce. Skip the takeout and make your favorite Thai curry at home instead. It'll be on the table in just 40 minutes!

5 from 1 vote

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Calories: 477kcal

Author: Sarah McMinn

Ingredients

• 3 tbsp. coconut oil, divided
• 12 oz extra firm tofu, cut into 1/2" cubes
• 1/2 tsp. salt,
• 1 small yellow onion, thinly sliced
• 2 medium russet potatoes, cut into 1/2" cubes
• 2 carrots, cut in 1/4" slices
• 1 (14oz) can full-fat coconut milk
• 1 cup vegetable broth
• 3 tbsp. Massaman curry paste
• 2-3 tbsp. natural peanut butter
• 1 tbsp. Vegan worcestershire Sauce
• 2 tbsp. maple syrup
• 1 tbsp. fresh lime juice

Serve with

• 2 cup cooked Jasmine rice, (1 cup uncooked)
• 1/2 cup roasted peanuts
• fresh cilantro

US Customary – Metric

Instructions

• Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
• Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
• Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the onions and sauté for about 5 minutes – until they are translucent and fragrant. Add the carrots and potatoes and cook for an additional 2-3 minutes.
• In a small bowl or liquid measuring cup, whisk together the coconut milk, vegetable broth, curry paste, peanut butter, Worcheshire sauce, maple syrup, and lime juice, until the curry paste and peanut butter are well mixed. Pour it over the vegetables and bring the mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the potatoes are tender and the sauce has thickened. Stir in cooked tofu. Taste and adjust seasonings.
• Remove from heat. Serve over rice with lime juice, peanuts, and cilantro.

Notes

Serving & Storing – Serve hot over a bed of cooked rice to soak up all the curry sauce. Top with peanuts for crunch, cilantro for freshness and a lime wedge for serving. Each person can squeeze lime juice over the curry to their liking.

Leftovers will keep in the refrigerator for up to a week. You can also freeze the leftovers for up to three months. Just note that the texture of the tofu will change slightly. To reheat, defrost in the refrigerator overnight. You can either use a saucepan on the stovetop or zap it in the microwave until heated through.

Tips & Tricks

1. Save yourself some time and an extra pot by using pre-cooked, microwavable rice packets. They’re so convenient, especially when you want brown rice without having to wait 40 minutes.
2. Allergic to peanuts? Opt for creamy cashew butter and roasted cashews instead. If all nuts are off the table, try sunflower nut butter!
3. To get the most juice out of your fresh limes, give them a firm rolling on the cutting board for about 15 seconds prior to cutting.

Nutrition

Calories: 477kcal | Carbohydrates: 57g | Protein: 12g | Fat: 24g | Saturated Fat: 12g | Sodium: 651mg | Potassium: 831mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5225IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 2mg