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This Thai-inspired One Pan Vegan Massaman Curry might just be the easiest curry you’ll ever make. It’s a true dump and bake dinner that bakes tofu, peanuts, and vegetables in a massaman coconut curry sauce. Vegan, Gluten-Free and Nut-Free Options.
This Vegan Massaman Curry skips the stovetop babysitting of the authentic dish, but keeps all the warm and comforting flavors. A well-spiced coconut curry sauce, everyday vegetables, meaty cubes of tofu, and peanuts bake together in a casserole dish to create a rich, brothy curry that’s best spooned over jasmine rice. It’s a fantastic time-saver for busy weeknights!
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What is Massaman Curry?
When you think of curry, you might picture a bold red curry or a spicy Thai green curry. Massaman curry is a little different. This Thai-Muslim dish is known for its milder heat and cozy flavors thanks to warm spices like cinnamon, cloves, and cardamom, along with potatoes, peanuts, and braised meat.
Because I love both curry and dump-and-bake casseroles, I wanted to create this simplified Vegan Massaman Curry. It’s a true one-pan meal that skips building the flavors from scratch on the stove. For convenience, I made it with store-bought massaman curry paste for convenience and threw in some tofu for plant protein.
I wouldn’t call this dish authentic, but it sure is approachable and delicious! I just love that the whole thing comes together in one casserole dish and that the oven does all the work. My hands are free to cook some rice or throw another load of laundry in, and my reward is a satisfying curry that feels way more special than the effort it takes.
What You Need for Massaman Curry
My vegan massaman curry swaps the individual spices for massaman curry paste to keep things convenient. Combined with a handful of pantry staples, it transforms into a complex, nourishing, and comforting dinner. These are the key ingredients you’ll need:
- Massaman Curry Paste: you should be able to find this in cans or jars at your local Asian grocery store. It might also be in the international aisle of well-stocked grocery stores, or you can buy it online.
- Canned Coconut Milk: it balances the spices from the curry paste and makes the sauce creamy, thick, and rich. Full-fat coconut milk is best here.
- Potatoes: use gold potatoes, like Yukon Gold potatoes. They get nice and buttery in the oven, and don’t take too long to cook. Quartered baby gold potatoes will work well, too.
- Tofu: extra firm tofu cubes add a boost of plant protein.
- Carrots: these are not traditionally in Massaman curry, but I love to add a few for a hint of natural sweetness – you can opt to leave them out if you wish!
- Peanuts: a traditional ingredient in the Thai curry. I used roasted unsalted peanuts, but salted would be fine to use.
How to Make Vegan Massaman Curry
- Whisk the curry sauce ingredients together in a casserole dish until combined.
- Mix the potatoes, carrot, and onion into the sauce. Sprinkle the tofu and peanuts on top, then cover the dish with foil.
- Bake the curry until the potatoes are fork tender.
- Uncover the dish and let the curry cool slightly. Serve over rice and enjoy!
Caitlin’s Cooking Tips
- How to tell the curry is done baking: Use a fork to pierce the potatoes and carrots. If it glides right in, the curry is done baking. If you feel any resistance, it needs to cook a little longer.
- Adjust the flavors after baking. Taste the curry sauce and add a pinch of salt, pepper, or a squeeze of fresh lime juice. Sometimes that’s all it takes to make those flavors pop!
Serving Suggestions
Just like my Chickpea Curry Casserole, I love serving this massaman curry for a quick and flavorful weeknight dinner. It’s pretty saucy, so I’ll spoon some over a bowl of cooked jasmine rice, and then finish it off with a squeeze of fresh lime juice and a sprinkle of cilantro. One bowl is usually enough to fill me up but sometimes I’ll include some vegan naan on the side just to stretch it a bit further.
If you’re looking for more dump and bake vegan casseroles, you’ll also love this Salsa Verde & White Bean Casserole, this Super Green Curry Dumpling Bake, and this No-Boil Baked Vegan Mushroom Stroganoff!
Don’t forget to check out these 20+ Vegan Dump & Bake Casserole Recipes, too.
How to Store Leftover Baked Curry
Once the baked curry has cooled, either cover the casserole dish with foil or transfer smaller portions into airtight containers. The leftovers will keep for up to 5 days in the fridge or up to 3 months in the freezer. Let them thaw in the fridge overnight before reheating.
To reheat, place the large batch of curry in a 350ºF oven, covered, for 15 to 20 minutes or until it’s warmed through. Or, warm the smaller portions in the microwave instead. The sauce might thicken a bit in the fridge, but stirring in a small splash of broth or water will help thin it out.
Substitutions and Variations
- Massaman Curry Paste Substitute: If you’re having trouble finding massaman curry paste, you can stir an equal amount of vegan-friendly red curry paste with 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/8 teaspoon cloves, 1/8 teaspoon cardamom, and a pinch of nutmeg in step 2 of the recipe instructions.
- Gluten-Free Option: Just swap the soy sauce for gluten-free tamari.
- Nut-Free Option: You can omit the peanuts from the recipe if you need a nut-free variation.
- Coconut Milk Substitute: Full-fat oat milk or another fatty non-dairy milk could work in place of the coconut milk, but the sauce might not be as thick or rich.
- Potato/Carrot Substitute: The carrots or gold potatoes can be substituted for an equal amount of peeled and diced sweet potato or butternut squash.
- Optional Vegetable Add-Ins: They’re not traditional, but you’re welcome to add chopped bell peppers, diced green beans, baby corn, or cauliflower florets to the curry as well.
Recipe FAQs
I found it to be more warm and smoky than spicy.
Yes, massaman curry paste is naturally vegan since it’s made from dried red chiles, galangal, dry spices, lemongrass, and herbs.
Sure. Double the ingredient quantities, assemble the curry in a 9×13 casserole dish, and bake for 60 to 65 minutes.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
One Pan Vegan Massaman Curry with Potatoes and Tofu
Ingredients
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon light brown sugar
- 3 tablespoons massaman curry paste*
- 1 15.5 ounce can full-fat coconut milk
- 1/2 cup water
- 2 tablespoons soy sauce or tamari
- 10 ounces gold potatoes cut into 1” pieces
- 1 large carrot peeled and sliced into 1/2” pieces
- 1 small or 1/2 medium yellow onion ends trimmed and cut into 1/2″ strips
- 16 ounces extra firm tofu pressed*
- 1/4 cup roasted unsalted peanuts
- 1 lime quartered, for serving
- Fresh chopped cilantro for serving (optional)
- Cooked jasmine rice for serving
Instructions
- Prep: Preheat the oven to 420F and set a 9×13” casserole dish (bonus points if it has a lid!) aside
- Curry Sauce: Add the garlic, ginger, sugar, curry paste, soy sauce, coconut milk, and water to the baking dish. Whisk well, until the curry paste has evenly combined into the liquid.
- Assemble: Add the potatoes, carrot, and onion to the sauce. Mix well. Sprinkle the tofu and peanuts evenly on top, then cover the casserole dish with a lid or aluminum foil.
- Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the potatoes can easily be pierced with a fork.
- Serve & Store: Remove from the oven, uncover the baking dish, and let sit 5 minutes to cool slightly. Serve with a squeeze of lime and sprinkle of cilantro over rice, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Video
Recipe Notes
- Massaman Curry Paste: I like to use this Massaman Curry Paste, but if you can’t find any, Red Curry Paste will work with a few additional spices – add 1/2 teaspoon each of cumin, coriander, 1/8 teaspoon of cloves and cardamom, and a pinch of nutmeg to the baking dish along with the other ingredients in step 2.
- Gluten-Free: Use gluten-free tamari or soy sauce to make this recipe gluten-free.
- If Doubling the Recipe: You can still bake this curry in a 9×13 casserole dish, but bake for 60 to 65 minutes instead.
