Easy Vegan Massaman Curry (Seitan)

Name: Easy Vegan Massaman Curry (Seitan)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 5 servings
Ingredients: 1 Tablespoon Chinese five-spice powder; ½ teaspoon fresh ginger, grated; ½ teaspoon ground turmeric; ¼ teaspoon cayenne pepper, or to taste; 1 Tablespoon olive oil; 1 ½ cups canned coconut milk; 1 cup vegetable broth; 2 medium sweet potatoes, peeled and chopped; 1 ½ cups seitan, chopped or torn into small chunks (about 8 ounces); ¼ teaspoon cinnamon; 2 whole cloves; 1 teaspoon fine sea salt; 1 Tablespoon peanut butter; 2 teaspoons brown sugar; ⅓ cup raw cashews; 6 ounces broccoli, cut into bite-size florets; ⅔ cup frozen green peas, optional; 1 Tablespoon corn starch dissolved in 3 tablespoons water, optional; cooked rice; fresh cilantro, optional; lime wedges, optional

User Reviews

5.0

30 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
5 servings
Calories
330 kcal
Course
Main Course
Cuisine
Thai

Easy Vegan Massaman Curry (Seitan)

Finn Russell

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A simplified, vegan version of massaman curry that's easy enough for weeknights and so good you'll want to put it into regular rotation! Try it with different vegetables, and serve atop rice for a bold, meaty, and totally satisfying vegan curry. Excerpted from Going Vegan: Your Daily Planner by Michelle Neff. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

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Ingredients

Servings

1 Tablespoon Chinese five-spice powder
½ teaspoon fresh ginger, grated
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or to taste I used ½ tsp.
1 Tablespoon olive oil
1 ½ cups canned coconut milk I used 1 (14 oz) can full-fat coconut milk, which is a bit more than 1 ½ cups. Sub lite coconut milk, if desired.
1 cup vegetable broth
2 medium sweet potatoes, peeled and chopped
1 ½ cups seitan, chopped or torn into small chunks (about 8 ounces)
¼ teaspoon cinnamon
2 whole cloves
1 teaspoon fine sea salt
1 Tablespoon peanut butter
2 teaspoons brown sugar
⅓ cup raw cashews I used about ⅔ cup because we love the added crunch.
6 ounces broccoli, cut into bite-size florets
⅔ cup frozen green peas, optional
1 Tablespoon corn starch dissolved in 3 tablespoons water, optional Use this if you like a thicker sauce.

For serving:

cooked rice Delicious with jasmine rice.
fresh cilantro, optional
lime wedges, optional

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Instructions

In a large skillet or stockpot (one with a lid), heat five-spice powder, ginger, turmeric, and cayenne in olive oil for just 1 minute, stirring constantly until fragrant.
Reduce heat to medium-low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cinnamon, cloves, and salt. Cover, and cook for 15 to 20 minutes, stirring occasionally.
Uncover, add peanut butter, sugar, cashews, broccoli, and peas, and cook 2 to 3 minutes.
If you prefer a thicker curry, add the corn starch slurry, and simmer 2 to 3 minutes until thick.
Serve over rice, and garnish with fresh cilantro and lime wedges, if desired.

Notes

Store leftover curry in the refrigerator for up to 5 days.
Nutrition facts are estimates and reflect the slight changes I made to recipe from the version in the book, including the use of full-fat coconut milk and addition of broccoli and peas.
Disclosure: I received a complimentary copy of Going Vegan: Your Daily Planner before deciding to write this review. The thoughts & opinions are 100% my own.