26min 4 ppl
Vegan Massaman Curry with Chickpeas and Peanuts
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
460 kcalper person
Protein 15g
Carbs 38g
Fats 26g
About this dish
A plant-based massaman curry built on chickpeas and extra peanuts for protein and bite, simmered in spiced coconut milk with potatoes and tamarind.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Massaman Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Potatoespeeled and cut into 3cm chunks400 g
- Thai shallotspeeled and left whole8
Tins & Jars
- Chickpeasdrained and rinsed480 g
- Vegan massaman curry paste4 tbsp
- Coconut Milk400 ml
- Vegetable stock300 ml
- Tamarind Paste2 tbsp
Dried Goods
- Roasted peanuts80 g
- Palm sugar2 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil2 tbsp
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the potatoes into chunks and drain the chickpeas.
Approx. 6 minutes
2
Heat the vegetable oil in a large saucepan over medium heat and fry the massaman curry paste and shallots for 3 minutes until fragrant.
Approx. 3 minutes
3
Pour in the coconut milk and vegetable stock, stir to combine, and bring to a simmer.
Approx. 3 minutes
4
Add the potatoes and simmer for 18 minutes until tender.
Approx. 18 minutes
5
Add the chickpeas and half the roasted peanuts, and simmer for 5 minutes.
Approx. 5 minutes
6
Stir in the palm sugar, tamarind paste and light soy sauce, and simmer for 3 minutes.
Approx. 3 minutes
7
Taste and adjust the seasoning, then scatter with the remaining peanuts before serving.
Approx. 3 minutes
