Easy Vegan Massaman Curry (Seitan)
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
5 servings
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Calories
330 kcal
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Course
Main Course
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Cuisine
Thai
Easy Vegan Massaman Curry (Seitan)
Description
Easy Vegan Massaman Curry uses seitan instead of meat, offering a chewy texture that soaks up the warm, spiced coconut broth well. The curry base includes Chinese five-spice powder, turmeric, and cayenne, blending together to create nuanced layers of flavor. Sweet potatoes soften in the sauce, adding a natural sweetness that balances the spices. Peanut butter and brown sugar contribute creaminess and subtle sweetness to the curry.
The addition of broccoli, green peas, and crunchy cashews introduces contrasting textures, while the optional cornstarch slurry thickens the sauce to preference. The dish simmers steadily, allowing the flavors to meld. Serving over jasmine rice helps absorb the sauce and complements the curry’s richness.
Leftover curry can be refrigerated for several days, making it convenient for meal planning. Garnishing with fresh cilantro or lime wedges can add brightness but is optional.
Ingredients
- 1 Tablespoon Chinese five-spice powder
- ½ teaspoon fresh ginger grated
- ½ teaspoon Turmeric ground
- ¼ teaspoon cayenne pepper I used ½ tsp, or to taste
- 1 Tablespoon olive oil
- 1 ½ cups 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, canned
- 1 cup vegetable broth
- 2 medium sweet potato peeled and chopped
- 1 ½ cups seitan chopped or torn into small chunks (about 8 ounces
- ¼ teaspoon cinnamon
- 2 whole cloves
- 1 teaspoon salt fine sea salt
- 1 Tablespoon peanut butter
- 2 teaspoons brown sugar
- ⅓ cup cashew nuts I used about ⅔ cup because we love the added crunch, raw
- 6 ounces broccoli cut into bite-size florets
- ⅔ cup green peas frozen, optional
- 1 Tablespoon corn starch Use this if you like a thicker sauce, dissolved in 3 tablespoons water, optional
For serving:
- rice Delicious with jasmine rice, cooked
- cilantro fresh, optional
- lime wedges, optional
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
- Leftover curry can be refrigerated for up to 5 days, maintaining flavor and texture.
- Optional garnish with cilantro and lime enhances freshness but is not required.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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