Vegan Massaman Curry


  • 2 tbsp coconut oil
  • 1 onion, sliced thinly
  • 1 tsp whole cumin seed
  • 1 tsp whole coriander seed
  • 5 tbsp red curry paste
  • 3 potatoes, diced
  • 2 carrots, diced
  • 1 can of coconut milk
  • 1-2 cups of water
  • 1/4 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 2-3 tbsp soy sauce
  • 1-2 tbsp maple syrup
  • 2 tbsp peanut butter
  • 1-2 tbsp lime juice


Heat oil in a large pot over medium heat. Sauté onions for 2 minutes, then add cumin and coriander seeds and cook for another 1-2 minutes, stirring frequently.

Stir in red curry paste and cook for another minute. Add in potatoes and carrots , cook for 2 minutes. Then add coconut milk, half of the water, cinnamon, nutmeg, soy sauce, maple syrup and peanut butter.

Bring to a simmer over medium-high heat. Add more water or coconut milk if it's looking to dry.

Once it reaches a low boil, reduce heat to a simmer and cook uncovered for 10-15 minutes. Add lime and cook for a few minutes more. Serve with steamed rice.

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