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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
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Calories
489
kcal
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
(
½
teaspoon
)
ground cinnamon
Pinch
ground nutmeg
Pinch
ground cloves
1
teaspoon
(
1
teaspoon
)
ground cumin
Pinch
(
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
(
2
)
bay leaves
3
(
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
(
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
Calories:
489
kcal
|
Carbohydrates:
56
g
|
Protein:
14
g
|
Fat:
26
g
|
Saturated Fat:
22
g
|
Sodium:
427
mg
|
Potassium:
1794
mg
|
Fiber:
14
g
|
Sugar:
9
g
|
Vitamin A:
1025
IU
|
Vitamin C:
61.9
mg
|
Calcium:
150
mg
|
Iron:
14
mg