A Rich, Warmly Spiced Plant-Based Curry
Vegan massaman curry is a mild, warmly spiced Thai curry made with coconut milk, peanuts and vegetables instead of meat. This version uses crispy pan-fried tofu, sweet potato and cauliflower in a peanut-laced sauce that coats everything it touches. It’s vegetarian and vegan, deeply satisfying, and a meat-free meal that needs no justification beyond how good it tastes.
At a glance
Heat: mild. Mae Jum Massaman Curry Paste is 1/5
Dietary: vegan and vegetarian (use tamari for gluten free)
Key ingredients: Massaman paste, coconut milk, tofu, sweet potato, cauliflower, roasted peanuts, tamarind
Serve with: steamed jasmine rice
What Makes Massaman Curry Special?
While most Thai curries are built on fresh aromatics and bright heat, Massaman is richer, milder and more layered, closer to a slow-cooked stew than a quick stir-fry. Warm spices like cinnamon and cardamom sit alongside lemongrass, while roasted peanuts add body, coconut milk brings creaminess and tamarind adds a gentle sourness that stops it from tipping too sweet.
For anyone new to Thai cooking, or exploring plant-based versions of classic dishes, vegan Massaman is one of the most rewarding places to start.
Where Does Massaman Curry Come From?
Massaman is believed to have developed in southern Thailand, where Persian and Indian Muslim traders introduced their spices as far back as the 17th century. Its name is thought to come from Mussulman, an older word for Muslim. Unlike most Thai curries, it uses dried whole spices such as cardamom, cinnamon and cumin, alongside Thai aromatics like galangal and lemongrass. It was even celebrated in classic Thai poetry.
Traditional Massaman pastes often include shrimp paste, but Mae Jum Massaman Curry Paste is vegan. It’s made from Jum’s family recipe with cinnamon, cardamom and lemongrass, stone-ground the traditional way, and it won a UK Great Taste Award. That makes a fully plant-based Massaman easy.
What Vegetables Go in Massaman Curry?
Potatoes are traditional, but this recipe uses sweet potato and cauliflower, which together cover everything a good plant-based curry needs:
Sweet potato is naturally sweet and soft, soaks up the sauce, and holds its shape. Because it’s already sweet, there’s no need for palm sugar.
Cauliflower is firmer and slightly nutty, adding contrast and the kind of substance that means you won’t miss the meat.
Other good choices: waxy potatoes, butternut squash, green beans or peppers.
Ingredients You’ll Need
Mae Jum Massaman Curry Paste: fry it in coconut oil before adding liquid, to bring out the spices
Extra-firm tofu: press it well. The drier it is, the better it browns
Sweet potato and cauliflower: cut into evenly sized pieces
Roasted peanuts: toast them in a dry pan first for extra depth
Coconut milk: use the thick cream from the top first
Tamarind juice or purée: optional, but it lifts the whole sauce
Light soy sauce: for savoury depth instead of fish sauce (or tamari for gluten free)
Plum tomatoes, onion, coriander, spring onion and red chilli: to finish
How to Make Vegan Massaman Curry
Prep. Press the tofu for 15–20 minutes, then cube it. Toast the peanuts in a dry pan until golden. Cut the sweet potato and cauliflower into even pieces, halve the tomatoes and quarter the onion.
Fry the paste. Heat 1 tbsp coconut oil in a wok over medium-high heat and fry the Massaman paste for 2–3 minutes, until the oil begins to separate.
Build the sauce. Add the thick coconut cream, soy sauce and tamarind. Simmer for a couple of minutes until the oil rises to the surface.
Simmer the vegetables. Add the remaining coconut milk, sweet potato, cauliflower, onion and peanuts. Simmer for 12–15 minutes, until tender but holding their shape.
Fry the tofu. Meanwhile, fry the tofu in 1 tbsp coconut oil for 6–8 minutes, until golden on all sides.
Finish. Add the tomatoes, chilli and tofu and simmer for a few minutes. Taste and adjust, then serve with jasmine rice, garnished with coriander and spring onion.
Tips for the Best Vegan Massaman
Don’t rush the paste. Frying it properly, then adding the thick cream first, gives the sauce body and depth.
Add the vegetables in stages. Sweet potato and cauliflower go in early, and tomatoes and tofu at the end, so the tomatoes don’t collapse and the tofu stays crisp.
Taste as you go. Sweet potatoes vary. Too sweet? Add a pinch of salt or more tamarind. Flat? A splash more soy sauce.
Frequently Asked Questions
Is massaman curry vegan?
Traditional Massaman pastes often contain shrimp paste, but Mae Jum Massaman Curry Paste is vegan. Use soy sauce instead of fish sauce and tofu or vegetables instead of meat for a fully vegan curry.
What vegetables go in massaman curry?
Potatoes are classic, but sweet potato, cauliflower, butternut squash, green beans and peppers all work well.
Is massaman curry spicy?
No. It’s one of the mildest Thai curries. Mae Jum Massaman Curry Paste is 1/5, with warm spices rather than strong heat.
How do I get crispy tofu for curry?
Press extra-firm tofu for at least 15–20 minutes, then fry it until golden on all sides before adding it at the end.
More Massaman Recipes
From Jum’s Kitchen
Massaman has always been the curry for people who think they don’t like curry. Its story is thought to stretch back centuries, to spice traders arriving in southern Thai ports with cardamom and cinnamon, where lemongrass and galangal were already growing. It was once served as royal food, and there is still something almost ceremonial about the way it comes together: the warming spices, the richness of the coconut, the roasted peanuts melting into the sauce. This vegan Massaman takes away nothing but the animal products. The sauce is just as layered, just as slow to reveal itself, and honestly just as memorable as any version I grew up eating.
What I love most is how well it works on a weeknight. Maybe you’re building up to Christmas, feeding friends on a cold evening, or just want something more substantial than the usual midweek dinner. Either way, you don’t have to choose between authentic and easy. Our Massaman Curry Paste carries our family recipe and its southern Thai roots, so the tofu almost becomes secondary to the sauce, and that’s exactly the point. If you’ve never made Massaman before, start here. Once you taste the spices and coconut milk come into balance, you’ll understand why it has lasted this long.
Vegan Thai Massaman Curry
- 35 g Mae Jum Thai Massaman Curry Paste
- 300 g extra firm tofu
- 250 g cauliflower
- 200 g sweet potato
- 400 ml full-fat coconut milk
- 100 g plum tomatoes
- 1 small white onion
- 100 g roasted peanuts
- 3 tbsp light soya sauce
- 1 tbsp coconut oil
- 2 tbsp tamarind juice or puree
- 2 red chillies
- — Salt
- — Coriander leaves or spring onion
Thai Massaman Curry Paste
