Gracious Vegan Massaman Curry

By the Gracious Vegan

Massaman Curry 3.jpg

After pinning down Red and Green Thai Curry, I was still having trouble making a good Massaman curry, the scrumptious dish where vegetables swim in a sweet peanut sauce. We have a food cart in town that makes fabulous Massaman curry, so I had a very high standard to reach. Finally I succeeded. But then I had the great idea to eliminate the saturated fat of the coconut milk. Using some raw cashews and coconut extract, I succeeded. If you didn't tell someone about the substitution, they would not likely notice. From 462 calories and 14 grams of saturated fat to 365 calories and 2 grams of saturated fat per serving....that's 12 grams difference in saturated fat per serving--as much as in a Burger King Whopper. 

Makes 4 servings

Prep: Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender.)

  • 1/3 cup raw cashews

Drain and rinse the cashews (if you soaked them) and combine with the following ingredients in the blender. Blend until the cashews are dissolved. Set aside. 

  • 3 cups water
  • 1 Tablespoon of Thai thin soy sauce (or regular tamari or soy sauce)
  • 1-2 Tablespoons peanut butter
  • ½ Tablespoon brown sugar or 2 pitted dates
  • ½” piece of fresh ginger, peeled and grated 

In a Dutch oven or other large pan, water-saute the following ingredients in 1/4 cup water, until the vegetables start to get tender, about 5 minutes.

  • 1 red bell pepper, seeds removed and sliced into 1/2 inch wide strips
  • ½ white, yellow, or red onion, thinly sliced
  • 1 carrot, thinly sliced

Add the curry paste into the vegetables and stir with a wooden spoon or silicone spatula on low for 3-5 minutes so that the curry paste cooks a bit. Add a little water if it begins to burn.

  • ¼ cup Massaman curry paste (I like Maesri brand)

Stir in the following ingredients, bring the mixture to a boil, then reduce heat and simmer for 8 to 10 minutes, uncovered, until vegetables are tender but still have a little bit of firmness to them. Add a little more water if the sauce is too thick; cook a bit longer if the sauce is too thin.

  • The cashew mixture
  • (optional) 8 ounces baked or fried tofu sliced into 1/4 inch thin strips
  • 1 medium-large potato (any kind), peeled and cut into small cubes
  • 2 Tablespoons chopped roasted peanuts
  • Sriracha sauce to taste

Remove from heat and add

  • 1 teaspoon coconut extract

Taste and season with more soy sauce if desired and let stand for 5 minutes. Serve with hot rice and garnish with cilantro.

  • Boiled brown or white jasmine rice
  • Chopped fresh cilantro

Timing: 25-30 minutes

Nutrition: Whole-food unprocessed (if you use dates instead of brown sugar)

Nutrition information per serving (including tofu, and with 1/2 cup rice per serving):

365 calories; 16g fat; 2g sat. fat; 42g carbs; 907mg sodium; 6g fiber; 15g protein

Gluten-free

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