Vegan Massaman Curry

  • YIELD: 4 Servings
  • PREP: 10 mins
  • COOK: 40 mins
  • READY IN: 50 mins

My mum has been making this curry for years. It's been tweaked, changed, and I think it's pretty darn perfect. Simple too! Thanks Mutti!



  1. Place all paste ingredients in a food processor (or blender) and process well.
  2. Heat 1 tbsp of coconut oil in heavy based pan and cook 1 cup of massaman paste for 2-3 minutes or until fragrant
  3. Add the coconut cream, and combine with the paste, then add the diced vegetables and pineapple
  4. Stir ingredients well, and bring to a high simmer
  5. Cook for 35-40 minutes or until vegetables are tender and sauce has thickened
  6. Add salt to taste and lime juice. Serve with rice, peanuts and fresh coriander
  7. Extra paste will last in the fridge for a week, and in the freezer for up to three months

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