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5.0 from 6 votes

Vegan Massaman Curry

Creamy coconut, melt-in-your-mouth potatoes, and crispy seitan come together in this vegan Massaman curry that's rich, comforting, and packed with bold spices. With it’s sweet roasted peanut crunch, it’s everything you want in a curry… and MORE.

Prep Time
4 mins
Cook Time
4 mins
Total Time
24 mins
Servings: 6 cups
Calories: 380 kcal
Course: Main Course
Cuisine: Thai

Ingredients

For the Veggies and Mock Meat:
  • 2 cups white sweet potato cut in 1-inch pieces
  • 2 cups red skin potatoes quartered
  • 2 tablespoons olive oil
  • 2 cups seitan or vegan duck, torn in bite size pieces
For the Curry:
  • 2 teaspoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ cup massaman curry paste or red curry paste
  • ½ cup shallots or red onions, 1 cm. diced
  • 2 teaspoons garlic minced
  • 1 teaspoon ginger grated
  • 2 Sliced bird’s eye chilies or to taste
  • 400 ml. coconut milk full-fat
  • ½ cup water
  • 3 tablespoons brown sugar coconut sugar, or palm sugar
  • 2 tablespoons vegan fish sauce optional
2 tablespoons tamarind concentrate
  • ¾ teaspoons salt or to taste
  • ¼ cup dry roasted peanuts
Optional To Serve and Garnish:
  • cooked jasmine rice
  • cilantro leaves
  • dry roasted peanuts
  • bird’s eye chilies sliced

Instructions

    Cup of Yum
  1. Place the white sweet potatoes and red potatoes in a steamer, or a pot with water to cover. Bring to a boil over high heat, then reduce to medium heat and cook until fork-tender. Drain and set aside.
  2. Heat a large pan or wok over medium-high heat and add the olive oil. Once hot, add the seitan (or drained canned vegan duck pieces) and sauté until browned and slightly crisp on the edges. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add the coconut oil to the pan. After 90 seconds, once the oil is melted and hot, add the cumin seeds, cinnamon, and cloves, stirring for about a minute until fragrant.
  4. Stir in the curry paste and cook for 30-60 seconds until the curry paste darkens slightly and breaks down in the oil.
  5. Add the shallots, garlic, ginger, and bird’s eye chilies. Stir frequently for 2-3 minutes.
  6. Pour in the coconut milk and water, stirring to combine. Add the cooked potatoes, brown sugar, vegan fish sauce if using, tamarind concentrate, and salt. Stir well and bring to a simmer over medium-low heat. Let cook for 10 minutes, stirring occasionally.
  7. Return the seitan to the pan and stir to coat in the curry. Simmer for 5 more minutes, allowing the curry to penetrate into the protein. Stir in the roasted peanuts and remove from heat.
  8. Serve hot with jasmine rice, garnished with cilantro, additional peanuts, and bird’s eye chilies if desired.

Notes

  • 🥔 Tater Swift – Fork It Off:
  • 🥔
  • Cook potatoes until they’re fork-tender so they soak up all the flavor without falling apart like a bad breakup.
  • ⏳ Seitan-ic Ritual:
  • ⏳
  • That last 10-minute simmer keeps the seitan tender, but overdo it and you’ll summon mushy veggies.
  • 🍳 I Believe I Can Fry:
  • 🍳
  • Coat seitan in a little oil, air-fry at 400°F for 8–10 minutes, and enjoy crispy perfection—no deep-fry explosions required.
  • 🔥 Dutch Oven There, Done That:
  • 🔥
  • Fry seitan in a Dutch oven or high-sided pot to keep it crispy—because nobody wants their stovetop looking like a crime scene.

Nutrition Information

Calories 380kcal (19%) Carbohydrates 29g (10%) Protein 15g (30%) Fat 25g (38%) Saturated Fat 15g (75%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Sodium 1040mg (43%) Potassium 558mg (16%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 7863IU (157%) Vitamin C 9mg (10%) Calcium 70mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 380

% Daily Value*

Calories 380kcal 19%
Carbohydrates 29g 10%
Protein 15g 30%
Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Sodium 1040mg 43%
Potassium 558mg 12%
Fiber 4g 16%
Sugar 11g 22%
Vitamin A 7863IU 157%
Vitamin C 9mg 10%
Calcium 70mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.