Pumpkin and potato massaman curry

Try this easy to make vegan Massaman curry. It is delicious, nutritious and full of wonderful spices that will bring any vegetable to life!

With vegetable dishes, the biggest challenge is packing in enough flavor. That’s why we all love curry so much! A combination of those aromatic spices will transform any, even simplest and most bland ingredients into a delicious dish.

What makes massaman curry different?

Massaman curry is a combination of Thai and Indian style curry, using both red curry paste and dry spices such as cumin, coriander, cinnamon and nutmeg.
Another essential ingredient in massaman curry is peanuts [ or peanut butter in this recipe ], which not only add flavor, but also gently thicken the curry.
To prepare this simple dish, you can use either ready-made massaman curry paste or combine a regular red curry paste with a few spices that you will surely find in your spice cabinet.

What to serve the Massaman curry with?

Enjoy this flavorful curry as is or with a side of rice, cauliflower rice, quinoa, bulgur, couscous, naan or flatbread or green salad.
Fresh lime juice, cilantro, and roasted peanuts make lovely additions as well.

massaman curry vegan

Pumpkin and potato massaman curry

Servings 4 servings
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Equipment

  • Cooking pot

Ingredients

Massaman curry base

  • 2 tbsp oil I used coconut
  • 3 shallots chopped
  • 2 tbsp red curry paste
  • 1 tsp cumin seeds or sub powder
  • 1 tsp coriander or sub powder
  • ¼ tsp ground cinnamon
  • 1 dash cardamon
  • 1 dash nutmeg
  • 1 tbsp tomato paste

Other ingredients

  • 3 cups Hokkaido pumpkin cubed
  • 3 cups potatoes cubed
  • 3 tbsp peanut butter
  • 4 kaffir leaves
  • ¼ - ½ cup coconut cream
  • 4 - 5 cups vegetable stock
  • ½ cup spring onion chopped
  • nigella seeds optional, for serving
  • flat bread optional, for serving

Instructions

  • Heat a large pot or dutch oven over medium heat.
    Once hot, add oil and shallots. Sauté 2 minutes, stirring frequently.
    Turn down heat and add cumin and coriander seeds, nutmeg, cardamon, cinnamon and kaffir leaves [ I like to add a whole chili pepper too ] and sauté for another 1-2 minutes, stirring frequently. 
    Then add red curry and tomato paste and stir to combine. 
  • Add potatoes and carrots and stir to coat. Then add vegetable broth, and coconut milk. The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or broth to cover. 
    Bring to a boil over medium-high heat. Reduce to a simmer and cook for 20 minutes or until the vegetables are cooked. 
  • Stir in peanut butter, add lime juice and adjust the seasoning if needed.  Stir and cook for 2 minutes more. 

Notes

Nutritional value - ¼ of the Massaman Curry
317 kcal | Carbohydrates 46.5 g | Protein 8.5 g | Fat 14.5 g | Fiber 4 g
Course: Main Course
Keyword: coconut cream, coriander, cumin, curry paste, easy, gluten free, potatoes, pumpkin

How to store and reheat Massaman curry?

To store leftovers: Make sure to let your curry come to room temperature. Then store in the fridge, covered for up to 4 days.
How to reheat: To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ]. For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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