• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Lunch & Dinner

    Vegan Thai Massaman Curry (GF)

    Last updated - July 13, 2021; Published - May 9, 2019 By Rhian Williams 2 Comments

    Jump to Recipe Print Recipe

    This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner.

    Aubergine, potato and pea curry in a pan with a wooden spoon lifting up a mouthful

    Why you'll love this Vegan Thai Massaman Curry:

    • it's full of flavour
    • it's subtly spiced and fragrant
    • it's healthy and nutritious
    • it's warming and comforting
    • it's packed with tender eggplant (aubergine) and fluffy potatoes
    • it's made in one pot
    • it's easy to make
    • it's gluten-free and refined sugar free!

    What is Massaman curry?

    Massaman curry is a mild, fragrant Thai curry. It contains an unusual combination of spices like cardamom, cinnamon, cloves, cumin, bay leaves and nutmeg, which are not normally used in Thai curries. These spices are combined with more common spices and herbs like chilli, lemongrass, garlic, ginger and coriander (cilantro).

    How to make Massaman curry paste

    Making your own curry paste may seem like a lot of trouble, but it's surprisingly easy to make, and has so much more flavour than anything you'll find in a jar!

    All you need to do is throw some ingredients into a food processor and whizz until smooth:

    • coriander (cilantro) 
    • onion
    • garlic
    • ginger 
    • cinnamon
    • nutmeg
    • cloves
    • cumin
    • chilli.
    Massaman curry paste in a food processor

    Substitutions you can make to this recipe

    The rest of the curry is seriously easy to make, all you need to do is dump the ingredients into a pot and leave it to cook!

    Here are some substitutions you can make to this recipe:

    • you can add any vegetables you like - a good chance to clear out the fridge!
    • the potatoes can be substituted with sweet potatoes or butternut squash
    • if you can't get hold of lemongrass, you can use lemon peel as it has a similar aroma
    • the peas can be substituted with chickpeas or tofu.
    Aubergine, potato and pea curry in a round pan against a white background

    How long does this Vegan Thai Massaman Curry keep for?

    Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary.

    Aubergine, potato and pea curry in a white bowl with a brown rim against a white background

    For more vegan curries:

    • Chickpea Korma Curry
    • Chickpea Sweet Potato Peanut Curry
    • Cabbage Potato Curry
    • Tofu Katsu Curry
    • Eggplant Chickpea Peanut Curry
    • Chickpea Coconut Mango Curry
    • Tofu Satay Curry
    • Thai Green Curry

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Aubergine, potato and pea curry in a round pan against a white background

    Vegan Thai Massaman Curry (GF)

    This Vegan Thai Massaman Curry is super fragrant, full of flavour and packed with veggies! It makes the perfect easy and nutritious dinner. 
    4.25 from 4 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai
    Keyword: massaman curry, thai curry, vegan massaman curry
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 489kcal
    Author: Rhian Williams

    Ingredients

    For the curry paste:

    • 30  g  (1 oz) fresh coriander (cilantro)  (stalks included)
    • 1  (1 ) onion
    • 2  (2 ) garlic cloves
    • 1  cm  (½ inch ) ginger  , peeled
    • ½ teaspoon ground cinnamon
    • Pinch ground nutmeg
    • Pinch ground cloves
    • 1  teaspoon  (1 teaspoon ) ground cumin
    • Pinch  cayenne chilli pepper  to taste

    For the curry:

    • 1  tablespoon  (1 tablespoon ) coconut oil  (or sub vegetable or rapeseed oil)
    • 1  (1 ) stick of lemongrass  , roughly chopped *
    • 2 bay leaves
    • 3 cardamom pods
    • 400  g  (14 oz) tin of coconut milk
    • 1  (1 ) vegetable stock cube  (ensure gluten-free if necessary)
    • 1  teaspoon  (1 teaspoon ) agave syrup  (or sub any other sweetener)
    • 1  tablespoon  (1 tablespoon ) tamari  (or soy sauce if not gluten-free)
    • Salt + pepper  to taste
    • 1 eggplant (aubergine) , diced
    • 1 kg (35 oz) potatoes , peeled and diced
    • 250 g (1 ⅔ cup) frozen green peas

    To serve:

    • Roasted peanuts
    • Cooked brown or white rice

    Instructions

    For the curry paste:

    • Add all ingredients to a food processor and blitz until smooth - add a splash of water if it’s having trouble mixing up

    For the curry:

    • Heat up the oil in a large pan
    • Add the curry paste, lemongrass, bay leaves and cardamom and fry for a few minutes until fragrant
    • Add the coconut milk, stock cube, agave syrup, tamari, salt + pepper, eggplant, potatoes and green peas with enough water to roughly cover
    • Bring to the boil and simmer for around 15 minutes until the potatoes are soft enough to gently pierce with a fork
    • Discard lemongrass, bay leaves and cardamom before serving
    • Serve sprinkled with roasted peanuts alongside cooked rice, if desired
    • Leftovers keep well covered in the fridge for up to a couple of days - reheat in a pan on the hob (stove), adding some extra water if necessary

    Notes

    *If you can't get hold of lemongrass, you can use lemon peel as it has a similar aroma.
    Nutrition Facts
    Vegan Thai Massaman Curry (GF)
    Amount Per Serving
    Calories 489 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 22g110%
    Sodium 427mg18%
    Potassium 1794mg51%
    Carbohydrates 56g19%
    Fiber 14g56%
    Sugar 9g10%
    Protein 14g28%
    Vitamin A 1025IU21%
    Vitamin C 61.9mg75%
    Calcium 150mg15%
    Iron 14mg78%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sandra summers

      May 17, 2019 at 10:27 am

      Really good, yummy 😋

      Reply
      • Rhian Williams

        May 17, 2019 at 1:17 pm

        Thank you so much!

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·