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Close up of Thai Vegetable Massaman Curry

Thai Vegetable Massaman Curry

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 12 Minutes
  • Cook Time: 16 Minutes
  • Total Time: 28 Minutes (+Rest Time)
  • Yield: 4-5 Servings 1x
  • Category: Stew
  • Method: Instant Pot/Stovetop
  • Cuisine: Fusion of Thai and Indian
  • Diet: Vegan

Description

This easy to make Instant Pot (or Stove Top) Thai Vegetable Massaman Curry is brimming with curry flavors and plant powered ingredients.


Scale

Ingredients

Base Ingredients:

  • 1 cup yellow onions, fine dice
  • 2 Tablespoons minced garlic
  • 2 large carrots, sliced
  • 1 ½ cups water (or broth)
  • ½ cups low-sodium vegetable broth *
  • 1 Tablespoon reduced-sodium tamari *
  • 3 Tablespoons unsalted, unsweetened peanut butter (+/-) *
  • 4 Tablespoons + 1 teaspoon red curry paste (+/-) *
  • 1 lb. 8 oz. Yukon gold potatoes, unpeeled, cut into 1-inch cubes *
  • 1 – [ 15 oz. can ] chickpeas, drained and rinsed 

Spice/Herb Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 Tablespoons dried minced onions
  • 2 teaspoons curry powder *
  • 1 teaspoon cumin
  • 1/8 teaspoon coriander
  • 1 teaspoon sea salt (+/-) *

Other Ingredients:

  • 1 cup light coconut milk *
  • 1 cup frozen peas

Optional Toppings:

  • Freshly chopped cilantro

Instructions

Instant Pot Instructions

  1. Place the Spice/Herb Ingredients into a small bowl, mix well. Set aside.
  2. Add all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well to combine all the ingredients.  Set the Instant Pot to Manual Pressure High for 14 minutes.  When finished, press Cancel, unplug the Instant Pot,and allow to sit for 2 minutes, then do a Quick Release
  3. Once all the pressure is released, carefully remove the lid. Stir in the peas and light coconut milk, allow to set for 5 minutes to allow the flavors to marry.
  4. Serve with freshly chopped cilantro and steamed rice.

Stove Top Instructions

  1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a simmer and cover with a tight-fitting lid.  Simmer for 30 minutes or until the carrots and potatoes are perfectly tender, stirring occasionally.
  3. Once the carrots and potatoes are tender, remove the pot from the stove. Stir in the peas and light coconut milk, allow to set for 5 minutes to allow the flavors to marry.
  4. Serve with freshly chopped cilantro and steamed rice.

Notes

*Tips for Success:

  • 6-quart or 8-quart Instant Pot: We used an 8-quart Instant Pot.  If using a 6-quart Instant Pot, you may need to slightly adjust the pressure times accordingly – largely based upon the size of the cut of potato.
  • Spices/Herbs: We recommend adding the spices/herbs as listed, then ramping up any favorite spices at the end if desired.
  • Sautéing the Veggies: You can take the time to sauté the veggies and if you wish.  We tried this recipe both with and without sautéing the vegetables and noticed only a tiny bit of discernable flavor difference, so we elected to throw everything into the pot to make it easier.
  • Light Coconut Milk: We used one cup of light coconut milk in this recipe.  If you find the spices too strong, feel free to add more coconut milk to mellow out the flavors.  We enjoyed the bold flavor of this Thai Massaman Curry perfect.
  • Peanut Butter Mixing: We recommend mixing and distribution to dissolve/lighten the peanut butter.  Peanut butter tends to lump up and sink to the bottom of the mixture.  It helps if you do not add the chickpeas and potatoes until after you have mixed the peanut butter and red curry paste into the broth to dissolve as much as possible.  Make sure you scrape the bottom of the pan to break up anything that may have got stuck there to avoid the “Burn” warning on the instant pot.
  • Taste Preferences: The beauty of this curry is that it is so easy to adjust, if it is too spicy, add more light coconut milk, if not spicy enough, add a little more red curry paste or curry powder.  Also, we recommend waiting until the dish slightly cools before tasting.  The Instant Pot really intensifies heat so initially the flavors are not fully developed until the curry starts to slightly cool off.
  • Adding to the Dish: The liquids after cooking in the Instant Pot are super hot so if taste testing at the end and adding spices, etc. to it will automatically cook the new additional spices, etc.; however, if you find you need to cook the curry a little more because of new spices added at the end, then simply use the Sauté  If the “Hot Warning” kicks on while using the Sauté feature, then simply cancel and unplug.  This means that the IP is already super hot and will adequately cook the new ingredients.

*Notes Continued:

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Red Curry Paste:  We used Thai Kitchen Red Curry Paste.  It has great flavor and is Whole Food Plant Based.  Feel free to use your favorite red curry paste.

*Curry Powder:  We used Penzeys The Now Curry Powder.  Feel free to use your favorite curry powder. 

*Beans:  You can use your favorite white bean in this dish.

*Peanut Butter:  We used an unsalted, unsweetened peanut butter.  The peanut butter is very subtle in this dish, but you can totally ramp it up if you’d like a stronger peanut butter flavor.  We recommend waiting until the end and taste testing before adding more peanut butter.

*Yukon Gold Potatoes:  You can use your favorite potato in this curry.  We used Yukon Golds simply because the skins are very thin and do not require peeling.  Other types of potatoes may require peeling off the skin, i.e. Russets, etc.  If you do not have a scale, 1 lb. 8 oz. of potatoes comes out to about 4 cups.

*Light Coconut Milk:  Make sure you use light coconut milk (in the can) and not full fat coconut milk.  Light coconut milk is Whole Food Plant Based, while full fat coconut milk is not. You can also use unsweetened plain plant milk with or without a splash of coconut extract, but you may need to adjust the spices (not use as much) as the lite coconut milk is thicker and tempers the spices more than plain unsweetened plant milk.

*Sea Salt:  You may need to add some sea salt based upon your family’s sea salt preferences.   We added an extra teaspoon of sea salt.

*Servings:  4 to 5

*Storage:  about 5 days in the refrigerator and freezes well.