Vegan Jackfruit Massaman Curry: A Plant-Based Twist on a Thai Classic
There’s something undeniably comforting about a warm, fragrant bowl of Massaman curry. Known for its rich, slightly sweet, tangy, and mildly spiced flavour, Massaman curry is a staple in Thai cuisine, usually made with meat like beef or chicken. However, this versatile dish can easily be made vegan, without sacrificing any of the bold flavours that make it so beloved. In this recipe, we’ll be exploring a Vegan Jackfruit Massaman Curry, a hearty, satisfying dish featuring jackfruit, sweet potatoes, and a medley of vegetables, all simmered in a fragrant coconut and peanut-based sauce.What is Massaman Curry?
Massaman curry has a unique flavour profile compared to other Thai curries, such as the fiery green or red curries. Influenced by Indian and Persian traders who brought their spices to Thailand, Massaman curry incorporates warm spices like cinnamon, cardamom, cloves, and nutmeg—ingredients less common in other Thai curries.In this dish, jackfruit adds a chewy, meaty texture that’s satisfying, while the sweet potato and cauliflower add heartiness and balance. Aubergine brings a slight bitterness that contrasts beautifully with the sweetness of the curry, making each bite exciting and flavourful.
How to Cook Vegan Jackfruit Massaman Curry
This Vegan Jackfruit Massaman Curry is not only bursting with flavour but also incredibly easy to prepare. With minimal preparation time and simple ingredients, it’s a one-pot wonder that’s perfect for weeknight dinners or special occasions alike.
Ingredients:
- 200g Jackfruit (canned in water or brine)
- 300g Sweet Potato (peeled and cut into chunks)
- 200g Cauliflower (cut into small florets)
- 150g Aubergine (cubed)
- 400ml Coconut Milk
- 35g Mae Jum Thai Massaman Curry Paste
- 4 Small White Onions
- 100g Roasted Peanuts (reserve some for garnish)
- 3 tbsp Light Soya Sauce
- 2 tbsp Tamarind Puree
- 1 tbsp Palm Sugar (optional)
- 400ml Water or Vegetable Stock
- Salt (to taste)
- Fresh Coriander (for garnish)
Method:
- Prepare the Ingredients:
- Peel and chop the sweet potatoes into bite-sized chunks. Cut the aubergine into cubes and break the cauliflower into small florets. If using canned jackfruit, drain and rinse the jackfruit pieces.
- Sauté the Curry Paste:
- From an unshaken can of full-fat coconut milk, scoop out the thick, creamy layer at the top and add it to a wok or large saucepan. Heat gently until the coconut milk starts to simmer. Add the Mae Jum Thai Massaman Curry Paste and stir fry for about 5 minutes to release the aromas and flavours.
- Build the Curry Base:
- Once the curry paste has broken down and the natural oils have risen to the surface, add the remaining coconut milk and 400ml of water or vegetable stock. Stir in the sweet potato chunks and whole onions, and bring to a light boil. Cover the pan and simmer for about 10 minutes, until the sweet potatoes start to soften.
- Add the Vegetables and Jackfruit:
- Check if the sweet potatoes and onions are nearly cooked. Once they’re almost tender, add the jackfruit, aubergine, cauliflower, and peanuts. Allow the curry to simmer for another 10-15 minutes until all the vegetables are fully cooked and the sauce has thickened to your desired consistency. If you prefer a thinner sauce, add a little more water or stock.
- Season the Curry:
- Season the curry to taste with light soya sauce, tamarind puree, and salt. You can also add palm sugar for extra sweetness, though this step is optional, as the sweet potatoes already provide natural sweetness.
- Serve:
- Once the vegetables are tender, and the sauce is rich and flavourful, turn off the heat. Serve the curry in bowls garnished with fresh coriander and crushed peanuts for added texture. Pair it with steamed jasmine rice or your favourite rice variety.
Why This Vegan Massaman Curry is Perfect for Everyone
Vegan Jackfruit Massaman Curry isn’t just for those following a plant-based diet; it’s a fantastic dish for anyone looking to incorporate more vegetables into their meals or reduce their meat consumption without sacrificing flavour. The addition of jackfruit makes this curry feel hearty and satisfying, while the combination of sweet potatoes, cauliflower, and aubergine brings a variety of textures and flavours that keep every bite interesting.
The peanut-coconut sauce is rich, creamy, and full of complexity thanks to the tamarind, curry paste, and spices. Whether you're a fan of traditional Thai curries or new to the flavours of Massaman, this vegan version delivers all the warmth and comfort of the original, without the meat.
Customising Your Vegan Massaman Curry
This recipe is incredibly versatile and can easily be adjusted to suit your preferences or what you have on hand:
- Swap vegetables: While sweet potatoes, cauliflower, and aubergine work beautifully in this curry, you can swap or add other vegetables like carrots, courgettes, or butternut squash.
- Add more protein: For an extra protein boost, you could add tofu, tempeh, or even chickpeas.
- Adjust the spice level: If you prefer a spicier curry, feel free to add some fresh red chillies during the cooking process or as a garnish.
- Control the sweetness: If you like your Massaman curry sweeter, feel free to add more palm sugar or another sweetener like brown sugar or maple syrup.
Final Thought
Vegan Jackfruit Massaman Curry is a delicious and hearty dish that combines the best of Thai flavours with a plant-based twist. The jackfruit provides a wonderful meaty texture, while the creamy peanut-coconut sauce brings warmth and richness to every bite. It’s a comforting, wholesome meal that’s perfect for weeknight dinners or weekend gatherings with friends and family. Whether you're a lifelong vegan or just looking to try something new, this jackfruit curry is sure to become a favourite in your kitchen.
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