Vegan Massaman Curry
This one-pot vegan Thai massaman curry has red curry paste stirred into a flavorful peanut and coconut sauce. Jackfruit chunks add amazing texture to this meatless recipe.
Servings: 8 servings
Calories: 333kcal
Equipment
- Dutch oven or large pot
Ingredients
- 1 tablespoon coconut oil
- ¼ cup Thai red curry paste
- 2-inch stick cinnamon
- 1 star anise
- 6 green cardamom pods (crushed)
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon turmeric (optional)
- 20 oz jackfruit (from a can. Drained and rinsed. Cut into bite-sized pieces)
- 2 medium potatoes (cut in a chunky dice)
- 14 oz coconut milk
- 1 tablespoon peanut butter (or better still, blitz 1 tablespoon peanuts with ¼ cup water)
- ¼ cup roasted peanuts
- 2 shallots (sliced thinly. Alternatively use a small red onion)
- 2 tablespoon dark brown sugar or coconut sugar or coconut syrup
- 1 teaspoon sriracha sauce (or use cayenne)
- 1 tablespoon tamari (or soy sauce. Skip if soy-free)
- 2 tbsp (level) tamarind paste (add 1 tablespoon and then add more if you want the curry tangier)
- Salt to taste
For serving and garnish
- Cilantro or basil, chopped
- White rice or brown rice, cooked
- Roasted, chopped peanuts
Instructions
- In a pot, heat the coconut oil with the red curry paste. Cook, stirring frequently, until the paste darkens and oozes the fat from the coconut milk.
- Add the spices--cinnamon, star anise, green cardamom pods, cloves, nutmeg and turmeric--to the pot and mix them in. Saute them with the curry paste for a couple of minutes.
- Add the jackfruit and potatoes to the pot with the peanut butter or peanut paste, half the coconut milk , roasted peanuts, shallots, sugar, sriracha, tamarind paste and 1 cup water. Mix well, cover, and cook until the potatoes and jackfruit are tender, around 20 minutes. The jackfruit will still have a slghtly chewy texture, which you want.
- Add the remaining coconut milk and thin out with more water, if you want. Mix well and let the curry cook another five to 10 minutes. You should see flecks of red oil dotting the curry, which indicates all the ingredients are cooked exactly. Check salt and add more if needed.
- Garnish with basil or cilantro.
- Serve hot with rice. Sprinkle on some roasted peanuts, if you wish.
Nutrition
Serving: 1 serving | Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 182mg | Potassium: 799mg | Fiber: 4g | Sugar: 19g | Vitamin A: 84IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg