Faux-Massaman Vegetable Curry
Ingredients
- 1 can (13.5 oz) full-fat coconut milk do not shake before opening
- 3 Tbsp yellow curry paste
- 1 cup water or vegetable broth
- 2 Tbsp natural peanut butter no added sugar or oil
- 1 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1 pinch allspice or ground clove
- 1/2 lime, juiced added off the heat
- salt or soy sauce to taste
- 2 medium potatoes cut into 1-inch chunks
- 1 medium sweet potato cut into 1-inch chunks
- 1 medium onion cut into thick wedges
- 2 large carrots cut on the diagonal into thick slices
- 1 head broccoli cut into large florets, blanched separately
- 1 can (15 oz) chickpeas drained and rinsed, optional but recommended
- jasmine rice (cooked, to serve)
Instructions
- Steam or blanch the broccoli florets for 3–4 minutes until just tender-crisp. Drain and set aside. Do not add to the curry pot yet — it goes in at the very end.
- Open the coconut milk without shaking the can. Scoop the thick cream from the top into a wide pot over medium heat. Cook for 3–4 minutes, stirring occasionally, until the cream splits and looks oily — this is the fat separating, and it's exactly what you want.
- Add the yellow curry paste to the split coconut cream. Fry for 2–3 minutes, stirring constantly, until the paste darkens slightly and smells sharp and toasty. Don't rush this step — it's the foundation of a deeply flavored curry.
- Stir in the peanut butter, cinnamon, and allspice or clove. Cook for 30 seconds, stirring until fully incorporated.
- Pour in the remaining coconut milk (the liquid from the can) and the water or vegetable broth. Add the brown sugar and stir until completely smooth.
- Add the potato chunks, sweet potato chunks, carrot slices, and onion wedges to the pot. Stir to coat in the curry sauce. Bring to a simmer.
- Simmer uncovered for 20–25 minutes, stirring occasionally, until a knife slides easily into the potatoes with no resistance.
- If using chickpeas, add them now and simmer for an additional 5 minutes.
- Remove the pot from the heat. Stir in the lime juice. Taste and adjust: if it tastes flat, add a little more brown sugar; if it tastes dull, add salt or soy sauce; if it tastes heavy or one-dimensional, add more lime juice.
- Fold in the blanched broccoli gently right before serving so it stays bright green and tender-crisp.
- Serve immediately over cooked jasmine rice. If the curry is too thin, simmer uncovered for a few extra minutes to reduce. If it's too thick, add a small splash of water to loosen.
Notes
Storage: Keeps refrigerated for up to 4 days in an airtight container. Store rice separately. The curry often tastes even better on Day 2 as the spices develop. Freeze (without rice) for up to 2 months. Reheat gently on the stovetop with a splash of water or broth. Meal prep tip: The entire base can be made ahead without the broccoli. Add fresh-blanched broccoli when reheating and serving. Spice level: Yellow curry paste is mild-medium. For more heat, add 1 tsp red curry paste alongside the yellow, or a pinch of cayenne with the warm spices. Vegan/GF check: Verify your curry paste contains no fish sauce. Use tamari instead of soy sauce to keep it strictly gluten-free.