Vegetable massaman curry

A mild, fragrant Thai curry: vegetables and potatoes simmered in a coconut milk sauce with warm spices (cinnamon, cardamom). Comforting and exotic, with a touch of peanut.

Preparation: 15 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Estimate per portion: 360 kcal · 8 g protein · 40 g carbohydrate · 18 g fat

Ingredients

• 2 potatoes
• 2 carrots
• 1 sweet potato
• 400 ml coconut milk
• 2 tbsp massaman curry paste
• 2 tbsp peanuts
• 1 onion

Method

1. Fry the curry paste, then add the coconut milk.
2. Add the chopped vegetables.
3. Leave to simmer for 25 minutes.
4. Sprinkle with peanuts and serve with rice.

Nutritional benefits

Root vegetables provide complex carbohydrates and fibre, coconut milk adds creaminess, and the warm spices (cinnamon, cardamom) give a comforting, anti-inflammatory dimension. Milder than other Thai curries, massaman is a filling, exotic plant-based dish, naturally gluten-free.

Variations and substitutions

• With tofu or chicken.
• With reduced-fat coconut milk.
• Hotter: add chilli.
• With chickpeas added.

Storage and making ahead

Keeps for 4 days and can be frozen: best reheated. Excellent for batch cooking.

💡 Good to know

Fry the curry paste for a few seconds before adding the coconut milk: it releases its aromas and flavours the whole dish.

Read also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · lactose-free recipes · anti-inflammatory recipes.

The ingredients in this recipe: potatoes · carrots · sweet potato · coconut milk.

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