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. 
5 from 2 votes
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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


For the curry paste:

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

For the curry:

  • tablespoon  (1 tablespoon ) coconut oil  (or sub vegetable or rapeseed oil)
  • (1 ) stick of lemongrass  , roughly chopped *
  • 2 bay leaves
  • 3 cardamom pods
  • 400  (14 oz) tin of coconut milk
  • (1 ) vegetable stock cube  (ensure gluten-free if necessary)
  • teaspoon  (1 teaspoon ) agave syrup  (or sub any other sweetener)
  • 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 2/3 cup) frozen green peas

To serve:

  • Roasted peanuts
  • Cooked brown or white rice


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


*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.
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