Vegan Thai Massaman Curry (gluten-free)
This vegan Thai massaman curry is so creamy, rich, warm, and full of flavor. It is a one pot meal that is loaded with veggies and tofu and comes together easily. Serve it over rice and you got yourself a delicious, cozy meal.
Print Recipe
Ingredients
- 2 cans full-fat coconut milk
- 4-5 Tbsp massaman curry paste (I like the Maesri brand)
- 1/2 small yellow onion, sliced
- 1 1/2 lbs gold potatoes, chopped into 1 inch chunks (gold or red potatoes work best)
- 1 zucchini, chopped into chunks
- 2 carrots, chopped into 1 inch chunks
- 1 lb extra firm tofu, pressed for 20 minutes
- 2 Tbsp organic brown sugar (or sub coconut sugar)
- 2 Tbsp soy sauce (or tamari if GF)
- 1-2 Tbsp natural creamy peanut butter
- 2 Tbsp tamarind concentrate or paste (from Thailand, not India)
- cooked jasmine rice for serving
topping
- fresh lime
- 1/3 cup chopped roasted peanuts
- chopped cilantro
Instructions
- In a large saucepan or wok on medium heat, add half a can of coconut milk and massaman curry paste. Stir well to combine and continue stirring for about 5 minutes. It will bubble and thicken as the coconut oil separates from the curry paste. You want it to get thick.
- Pour the rest of the coconut milk in the pan and stir until well combined, scraping the bottom of the pan. Add the sugar, soy sauce, tamarind concentrate, and peanut butter. Stir until well combined.
- Add the potatoes, zucchini, carrots, and onions. Stir to combine. Add the tofu and stir again. Let it simmer for 15 minutes or until potatoes are cooked through, stirring occasionally. Taste and add more tamarind, soy sauce, sugar, or salt if needed.
- Serve with rice and top with extra chopped peanuts, fresh lime, and chopped cilantro. Enjoy!
Notes
Resource: Hot Thai Kitchen
Servings: 6