Massaman Curry
This Massaman Curry is a warm hug in a bowl, with rich flavors and a perfect balance of spices. I love how it combines creamy coconut milk with hearty veggies for a truly comforting meal.
I remember the first time I tried Massaman Curry; it felt like a warm embrace on a chilly evening.
The blend of spices and creamy coconut coconut milk just captivated me!
This recipe has become a staple in my kitchen because it’s not only comforting but also really easy to whip up.
Plus, it’s a wonderful way to showcase all those beautiful veggies we love so much!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using full-fat coconut coconut milk for that rich, creamy texture, but light coconut coconut milk works too if you're looking to cut back on fat. You can also swap out the chickpeas for tofu or tempeh if you want a different protein source. And remember, always check the curry paste to ensure it’s vegan; some brands sneak in non-vegan ingredients!
Tips & Notes
- •I like to keep some extra lime wedges on the side for a little kick when serving.
- •If you want to make it extra creamy, blend a portion of the curry and stir it back in.
Recipe Variations
- •Sometimes, I’ll throw in some leafy greens like spinach or kale in the last few minutes of cooking for an extra boost of nutrition.
- •If you want more heat, add a chopped chili or a dash of cayenne pepper when you add the curry paste.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat gently on the stove, adding a splash of water or broth if it’s thickened up too much.
Frequently Asked Questions
Can I make this curry ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge.
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This Massaman Curry is a warm hug in a bowl, with rich flavors and a perfect balance of spices. I love how it combines creamy coconut milk with hearty veggies for a truly comforting meal.
Ingredients
Instructions
- 1
In a large pot, heat the coconut oil over medium heat. Once melted, add the diced onion and sauté for about 5 minutes, until translucent.
- 2
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- 3
Add the Massaman curry paste, stirring it into the onion mixture for about 2 minutes to release its flavors.
- 4
Pour in the coconut coconut milk and vegetable broth, mixing well to combine.
- 5
Add the cubed sweet potato, sliced bell pepper, and carrots to the pot. Bring everything to a gentle simmer.
- 6
Cover and cook for about 15-20 minutes, or until the veggies are tender.
- 7
Stir in the drained chickpeas, lime juice, maple syrup, and soy sauce (or tamari). Let it cook for another 5 minutes to heat through.
- 8
Taste and adjust seasoning if needed. If you like it sweeter, add a touch more maple syrup!
- 9
Serve hot, garnished with chopped peanuts and fresh cilantro if you’re feeling fancy. Enjoy!
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