Massaman Curry is a surprisingly easy and extremely flavorful Thai curry dish. Sweet potatoes and carrots provide the bright orange color of this sweet and spicy curry. With hints of ginger, peanut butter, coconut milk and lime juice, this Easy Vegan Massaman Curry is a delightfully indulgent dish that can be made any night of the week.
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I have recently found myself obsessing over the combination of sweet potatoes and carrots. Beyond all of the amazing health benefits of the two, these root vegetables are quite the pair when it comes to flavor and texture. This recipe for Massaman curry is ready in under an hour, will make your kitchen smell amazing and it’s VEGAN! You can of course add any protein you like to this dish but I find the simplicity of the vegetables to be delightful. Serve over a bowl of white rice and you have yourself a delicious, nutritious bowl of Massaman curry.
Ingredients for Easy Vegan Massaman Curry
- avocado oil – Any neutral oil will work such as grapeseed oil, olive oil or vegetable oil.
- yellow onion
- carrots
- sweet potatoes – I’ve always used white sweet potatoes for this recipe because of their subtle sweetness. If white sweet potatoes are not readily available at your grocery store, regular sweet potatoes will work just fine.
- garlic cloves
- fresh ginger
- salt and pepper
- Turmeric
- Thai red curry paste
- soy sauce
- vegetable broth
- unsweetened full-fat coconut milk
- peanut butter, no sugar added – An all natural, sugar-free peanut butter is exactly what this recipe needs. If you’re new to this type of peanut butter, you’ll have to use a knife to stir the peanut butter and oil together.
- lime
Here’s what else you’ll need:
- cutting board and knife
- large cast iron skillet or a large, deep skillet if you don’t have one
- stirring spoon
- high powered blender, food processor or immersion blender
- measuring cups and spoons
How to Make Easy Vegan Massaman Curry
- Cook the onions until softened.
- Add the carrots, sweet potatoes, garlic and fresh ginger. Season with turmeric, salt and pepper and stir to combine. Add the Thai red curry paste and stir well to evenly distribute.
- Pour the vegetable broth, coconut milk and peanut butter into the skillet, stirring everything together. Bring to a boil, then reduce heat and let simmer until sweet potatoes are tender.
- Remove the skillet from the heat and add the lime juice. Taste the curry and add any additional salt and pepper if necessary. Use a ladle to transfer half of the curry to a high powered blender or food processor. Blend on high until the sweet potatoes and carrots are completely puréed and the sauce is smooth.
- Pour the blended curry back into the skillet and stir one last time. Serve immediately over a bowl of white rice or on it’s own.
More Easy Weeknight Meals
- Weeknight Bolognese
- Creamy Spicy Gochujang Vodka Noodles
- Sheet Pan Salmon Tacos with Mango Corn Salsa
- One Pan Za’atar Chicken with Whipped Feta Yogurt
- Creamy Lemony Orzo with Grilled Corn and Asparagus
Please let me know how your Easy Vegan Massaman Curry turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Easy Vegan Massaman Curry
Massaman Curry is a surprisingly easy and extremely flavorful Thai curry dish. Sweet potatoes and carrots provide the bright orange color of this sweet and spicy curry. With hints of ginger, peanut butter, coconut milk and lime juice, this Easy Vegan Massaman Curry is a delightfully indulgent dish that can be made any night of the week.
In a large cast-iron skillet or sauté pan, heat avocado oil over medium high heat. Once oil is hot, add the onion and cook, stirring frequently, for about 5 minutes or until softened.
Add the carrots, sweet potatoes, garlic and fresh ginger (add more oil if necessary). Season with turmeric, salt and pepper and stir to combine. Add the Thai red curry paste and soy sauce then stir well to evenly distribute.
Pour the vegetable broth, coconut milk and peanut butter into the skillet, stirring everything together. Bring to a boil, then reduce heat to medium-low and let simmer, uncovered, for 15 Minutes or when sweet potatoes are tender (test by piercing with a fork for doneness).
Remove the skillet from the heat and add the lime juice, stirring everything together. Taste the curry and add any additional salt and pepper if necessary. Use a ladle to transfer half of the curry to a high powered blender or food processor. Blend on high for 1 minute until the sweet potatoes and carrots are completely puréed and the sauce is smooth. (If you have a hand blender, use that instead to blend half of the curry).
Pour the blended curry back into the skillet and stir one last time. Serve immediately over a bowl of white rice or on it's own. Enjoy!
Ingredients
Directions
In a large cast-iron skillet or sauté pan, heat avocado oil over medium high heat. Once oil is hot, add the onion and cook, stirring frequently, for about 5 minutes or until softened.
Add the carrots, sweet potatoes, garlic and fresh ginger (add more oil if necessary). Season with turmeric, salt and pepper and stir to combine. Add the Thai red curry paste and soy sauce then stir well to evenly distribute.
Pour the vegetable broth, coconut milk and peanut butter into the skillet, stirring everything together. Bring to a boil, then reduce heat to medium-low and let simmer, uncovered, for 15 Minutes or when sweet potatoes are tender (test by piercing with a fork for doneness).
Remove the skillet from the heat and add the lime juice, stirring everything together. Taste the curry and add any additional salt and pepper if necessary. Use a ladle to transfer half of the curry to a high powered blender or food processor. Blend on high for 1 minute until the sweet potatoes and carrots are completely puréed and the sauce is smooth. (If you have a hand blender, use that instead to blend half of the curry).
Pour the blended curry back into the skillet and stir one last time. Serve immediately over a bowl of white rice or on it's own. Enjoy!
Notes
Notes
PRO TIPS: I’ve always used white sweet potatoes for this recipe because of their subtle sweetness. If white sweet potatoes are not readily available at your grocery store, regular sweet potatoes will work just fine.
An all natural, sugar-free peanut butter is exactly what this recipe needs. If you’re new to this type of peanut butter, you’ll have to use a knife to stir the peanut butter and oil together.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
