Vegan Massaman curry

cooking time : 
25 MIN
serving : 
25 MIN
July 5, 2021


• 70g BE Massaman curry paste
• 1 Tbsp Vegetable oil
• 400 ml Coconut cream
• 100 ml VG broth (or water)
• 150g Sweet potatoes or potatoes (boiled / diced)
• 150g Chickpeas (canned, rinsed, drained)
• 50g Okra (chopped)
• 100g fresh pineapple (diced)
• 60g Snap peas / sugar peas
• 1 handful of Cashew nuts (roasted, unsalted)
• 1 tsp Sugar
• 1 tsp BE Light soya sauce
• 1/4 tsp Salt
• 1 tsp Rice vinegar
• 1 handful of Coriander leaves
• 1 stick Cinnamon
• 2 pces star anis

Vegan Massaman curry

cooking steps


Parboil the diced sweet potatoes for 5 min (until al dente). Drain and set aside


In the same pan heat the oil in a sauce pan and stir-fry the Massaman curry paste until aroma develops and lower the heat.


Add half of the coconut cream, stir and bring to a boil.


Add the remaining coconut cream and 100ml of broth/water plus the optional spices (cinnamon, star anis). Bring to a boil.


Add first the chickpeas and simmer for 3 minutes, Then stir in the okras, snap peas and pineapple and simmer about 3 minutes until al dente.


Stir in the cooked potatoes and wait a couple of minutes before seasoning to taste with soya sauce, rice vinegar, salt and sugar.


Add the cashew nuts and simmer for 2 more minutes and before removing from the heat. Serve hot garnished with coriander leaves and with Thai jasmine rice.

Chef s Tip

Curries are very versatile, so feel free to use local and seasonal vegetables to substitute those not available in your area. This being said, always make sure to avoid using vegetables that would release too much water in the sauce as they would change the texture and dilute the taste of the sauce.

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