Make Ahead

Vegetarian/Vegan Massaman Curry

by:
May 19, 2015
5
1 Ratings
Vegetarian/Vegan Massaman Curry
  • Serves 4-6
Author Notes

This recipe resulted from having found myself in possession of a large tub of massaman curry paste and no chicken. So instead I made a vegetarian version loaded with veggies and flavor. While this recipe uses fish sauce, you can simply not include it to make a vegan version. —girlwiththegreenhair

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 3 tablespoons massaman curry paste
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 can coconut milk
  • 1 large sweet potato, cubed
  • 3 medium carrots, sliced diagonally
  • 1/2 small head of cabbage, cored, halved, and sliced into ribbons
  • 1/3 cup smooth, non-hydrogenated peanut butter
  • 2 tablespoons brown sugar
  • 1-3 tablespoons tamarind paste (adjust according to how tangy you want)
  • 1.5 teaspoons fish sauce (leave out for vegan option)
  • 4-5 cups vegetable stock
  • Juice of 1 lime
  • 1/3 cup cashews, chopped (for garnish)
  • 1/2 cup cilantro, chopped (for garnish)
  • Cooked rice for serving
Directions
  1. Saute the onion in oil over medium-high heat 3-5 minutes until translucent. Add curry paste and mix into the onion. Add garlic and ginger, and saute 30 seconds until fragrant. Add coconut milk and stir to combine.
  2. Add sweet potato, carrots, and cabbage and stir to coat in the spice and coconut milk mixture. Add the brown sugar and peanut butter and combine until they have dissolved into the sauce. Add tamarind sauce to taste, and fish sauce - stir well.
  3. Add enough vegetable stock to just cover the vegetables. Simmer 20-25 minutes until the potatoes are fork-tender.
  4. Take the pot off the heat and stir in the lime juice.
  5. Serve over rice, garnished with cilantro and cashews. (Avocado would be good too!)
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  • Mrs. mck
    Mrs. mck
  • Liz Lantz
    Liz Lantz
girlwiththegreenhair
I am currently earning my Ph.D. in Geography at University of Georgia, following on the heels of a Masters in Food Studies degree at Chatham U. in Pittsburgh. Prior to that, I did a lot of things... disaster relief, working on organic farms, re-seeding oyster beds, refereeing dodgeball at Boys and Girls Clubs, volunteering at food banks, and milking cows, to name a few. I've enjoyed (almost) all of it. I love to write, take pictures, and make things to eat. Will you be my friend?

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2 Reviews

Mrs. M.
Mrs. M. March 12, 2017
You did not check to see if the paste had fish flakes or any kind of shellfish oroduct in it... it most likely did, so its not vegan and a bummer for those of us with serious fish/shellfish allergies.
I do t know why NYC is so far behind LA or in fact the west coast when it comes to truly vegan - NO fish, Shellfish, oyster bits, flakes, sauces, paste etc. -
curry. Please find ONE truly no animal product curry recipe!!! Please! If LA can do it so can NYC.
 
Liz L.
Liz L. June 14, 2017
Great news - massaman curry paste is fairly easy to make if you have a food processor or blender! Perhaps you can substitute homemade pastes when you encounter recipes and adapt them to suit your dietary restrictions.

This is a fantastic recipe and I'll definitely be making it again. My husband and I added tofu to give it a little bit of protein.