Aubergine, potato and pea curry in a round pan against a white background
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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. 
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  fresh coriander (cilantro)  (stalks included)
  • onion
  • garlic cloves
  • cm  ginger  , peeled
  • 1/2 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • teaspoon  ground cumin
  • Pinch  cayenne chilli pepper  to taste

For the curry:

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

Calories: 489kcal | Carbohydrates: 56g | Protein: 14g | Fat: 26g | Saturated Fat: 22g | Sodium: 427mg | Potassium: 1794mg | Fiber: 14g | Sugar: 9g | Vitamin A: 20.5% | Vitamin C: 75% | Calcium: 15% | Iron: 77.7%