Go Back
vegan massaman curry

Vegan Massaman Curry

Omie Hady
Massaman Curry Vegetables with a curry sauce that has peanut butter, coconut milk, Thai Malay Spices. Make this in 30 minutes. Vegan Gluten-free Soy-free Recipe. Easy And Filling 
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Asian, Thai


  • 2 tbsp coconut oil
  • ½ cup sliced onion(red or white)
  • 1 tsp minced ginger
  • 3 cloves of minced garlic
  • 1 cup broccoli, cut into smaller pieces
  • ½ piece red bell pepper chopped
  • ½ cup chopped green beans
  • ½ cup sliced carrots(about 60gr)
  • ½ cup sliced zucchini
  • 2 piece potato cut into cubes
  • 1 piece 4-inch long lemongrass stalk
  • 1 piece Thai chilli pepper
  • 2 tbsp red curry paste or powder


  • ¼ tsp cumin powder
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • tsp cloves powder
  • ¼ tsp cayenne
  • ¼ tsp crushed fennel seeds or use ground star anise
  • 3 tbsp Tbsp peanut butter or almond butter (I used mamba spicy peanut butter)
  • 1 tsp pink salt
  • ½ tsp tamarind
  • 1 cup coconut milk
  • ¾ cup water


  • In a large pan, add oil and heat at medium heat. Add onion and cook for 3 minutes.
  • Add ginger, garlic, lemongrass, Thai pepper, 1/4 tsp salt and mix. Cover and cook for 4 minutes.
  • Add the carrots, curry paste or powder, spices and mix and cook for 2 minutes to roast the spices and paste.
  • Add peanut/almond butter, 1/4 tsp salt, tamarind, coconut milk and water and mix well.
  • Add remainder of your veggies and cover and cook on low heat for 8 to 10 minutes until the curry thickens a bit and the veggies are tender-crisp or tender to preference. Taste and adjust salt and spice. Garnish with basil. Serve hot over rice.
Keyword massaman curry, thai curry