Autumn, Winter, Main

Vegan massaman curry

Full of delicious nutrients, veggies and fresh herbs, I adore curries. They are my go-to weeknight dinner.

I rarely use curry pastes, opting to create my own, but in Thai curries they nearly always start with a paste. Here I used a really good quality shop-bought paste and added a few extras.

Feel free to add in any veggies you fancy and serve it with a big bowl of wholegrain rice or quinoa.



200g Massaman paste, I used Barts

750g baby potatoes halved

400g green beans halved

1 tbs ground nut oil

1 onion diced

Large thumb sized piece of ginger

3 garlic cloves

Finely chopped coriander stalks from a small bunch reserving leaves

3 kaffir lime leaves

1 star anise

2 tbs tamarind paste

Cinnamon stick

1 mild red chilli finely diced

2 tins coconut milk

1 tin filled with water

1 tbs tamari sauce

Juice of 1 lime

1 tbs sweet chilli sauce or sugar

Lots freshly ground black pepper

1 cup roasted peanuts reserving half to serve

To serve

1 jalapeno chilli (optional)

1 mild red chilli

2 cups bean sprouts

1 lime


  1. In a large pan add the ground oil and diced onion, stir and cook gentle until the onions are translucent and lightly golden. Finely grate in the ginger and garlic and cook for a further minute or two.
  2. Add in the coriander stalks, tamarind paste, cinnamon stick, lime leaves, star anise and red chilli, stir again to combine and cook for a further minute or two before adding the coconut milk and 1 tin of water.
  3. Add the tamari sauce, juice of 1 lime, black pepper and sweet chilli sauce or sugar, followed by the potatoes. Bring to the boil and immediately reduce to a low simmer for about 20 minutes or until the potatoes are cooked.
  4. Add in about half the roasted peanuts roughly chopped, reserving the rest for serving, add in your beans when you are a few minutes away from wanting to serve.
  5. Serve in bowls topped with a handful of bean sprouts, extra chilli slices, roasted peanuts, fresh coriander leaves and a wedge of lime.

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