Easy veggie massaman curry
A creamy tasting vegetable coconut curry that’s great just as is it, or it can be served with rice or flatbread for a more filling meal. Leftovers keep well in the fridge for a couple of days and can be reheated in the microwave.
This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.50 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- 600g/1lb 5oz potatoes, peeled and cut into roughly 2.5cm/1in chunks
- 3 medium carrots, peeled and sliced
- 2 tbsp vegetable oil
- 1 medium onion, finely sliced
- 2.5cm/1in piece fresh root ginger, peeled and finely grated
- 3 garlic cloves, finely grated
- 2–4 tsp Thai curry paste, any colour, according to taste
- 200ml/7fl oz hot vegetable stock, made with ½ vegetable stock cube
- 400g tin coconut milk
- 1 tbsp soy sauce (preferably dark), plus extra to serve
- 100g/3½oz frozen peas
- 200g/7oz long grain rice (optional), cooked according to packet instructions
Method
Put the potatoes and carrots in a large saucepan, cover with water until it rises just 1cm/½in above the vegetables and place a lid on top. Bring to the boil over a high heat. Reduce the heat to a simmer and cook for 8 minutes, or until tender but not falling apart. Drain in a colander or large sieve.
While the vegetables are cooking, heat the oil in a large frying pan or wide-based saucepan over medium-high heat and fry the onion for 4 minutes, or until softened and beginning to brown, stirring often. Reduce the heat slightly, stir in the curry paste, ginger and garlic and cook for 1 minute, stirring constantly.
Pour the stock and coconut milk into the pan and stir in the soy sauce. Add the drained vegetables, bring to a simmer and cook for 5 minutes. Stir in the frozen peas and cook for 3 minutes more.
Serve the curry with freshly cooked rice, if you like.
Recipe Tips
You can make this curry with leftover vegetables from another meal, and skip the pre-boiling all together.
You can buy Thai curry pastes in small pots or sachets but Indian curry paste – or even curry powder – can be used instead. The flavour won’t be quite the same but it will still taste delicious.
Thai pastes tend to be quite fiery, so look out for milder versions if cooking for the family or reduce the quantity used. Leftover curry paste can be frozen in small pots and it keeps well in the fridge.
You can use your own favourite vegetables for the curry, peppers would work well and sweet potatoes or squash can be used instead of the potatoes and carrots.
A couple of tablespoons of peanut butter can be stirred into the curry if you have some handy in the cupboard – it will help enrich the curry and adds a lovely nutty flavour.
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