Tempeh Massaman Curry is a rich, fragrant, and slightly sweet Thai dish that combines the best of Thai and Indian flavors. Traditionally made with meat, this Massaman Curry is vegan and doesn't skimp on flavor. The combination of tempeh, chickpeas, and creamy coconut milk, along with aromatic spices, makes this dish satisfying, wholesome, and perfect for a plant-based meal.
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Why You'll Love This Tempeh Massaman Curry
- Vegan & Protein-Packed: Tempeh and chickpeas are excellent plant-based protein sources.
- Rich in Flavor: The Massaman curry paste, spices, and coconut milk create a flavorful sauce that is both savory and sweet.
- Perfect for Meal Prep: This curry gets better with time, making it a great option for batch cooking.
Ingredients you will need
- Massaman curry paste
- Coconut milk
- Onions
- Potato
- Tempeh
- Chickpeas
Seasonings:
- Cinnamon stick
- Star anise
- Palm sugar
- Soy sauce
- Tamarind paste
- Sea salt
Garnish:
- 60g Peanuts, roasted
Instructions
1. Prepare the Ingredients
Start by assembling and prepping all the ingredients. Make sure the tempeh, onions, and potatoes are diced into medium-sized pieces.
2. Cook the Curry Paste
In a small saucepan, heat 100ml of coconut milk over medium heat. Add the Massaman curry paste and whisk well. Cook until the mixture becomes thick and fragrant, releasing its rich aroma.
3. Build the Curry Base
Once the curry paste has cooked out, add the rest of the coconut milk, chickpeas, diced potatoes, palm sugar, soy sauce, tamarind paste, cinnamon stick, and star anise. Stir everything together, bringing the mixture to a gentle simmer.
4. Add Tempeh
After about 10-15 minutes of cooking, add the diced tempeh. Let it simmer in the curry until the potatoes are tender and the flavors meld together. This should take an additional 10 minutes.
5. Garnish and Serve
Once the curry is done, remove the cinnamon stick and star anise. Serve the curry in bowls, topped with roasted peanuts for added crunch and texture.
Tips for Making the Perfect Tempeh Massaman Curry
- Use Full-Fat Coconut Milk: This gives the curry its signature creamy texture and balances out the spices.
- Adjust Sweetness and Tartness: Palm sugar and tamarind paste create a perfect balance of sweet and sour. Feel free to adjust these to taste.
- Make It Ahead: The flavors deepen over time, so this curry is perfect for leftovers or meal-prepping for the week.
Making Tempeh at home is a fun project to undertake. Here is our Tempeh Recipe for you to try at home.
Nutritional Content of Tempeh Massaman Curry
This vegan Massaman curry is packed with nutrients. Tempeh is a great source of protein and probiotics, chickpeas add fiber, and the curry’s rich coconut milk provides healthy fats. The spices—like cinnamon and star anise—add antioxidant properties, making this dish both flavorful and nourishing.
FAQ
Yes, you can substitute tempeh with tofu for a different texture, but tempeh offers a firmer bite and more protein.
Tempeh Massaman Curry is best served with steamed jasmine rice, brown rice, or even quinoa for a healthy twist.
Store the curry in an airtight container in the fridge for up to 3 days. Warm gently in a saucepan and add a splash of water if necessary.
More Thai Vegan Recipes To Try
Let's Get Cooking
This Tempeh Massaman Curry is a perfect fusion of authentic Thai flavors and plant-based nutrition. Whether you're vegan or simply looking for a delicious meat-free meal, this curry will satisfy your taste buds and leave you feeling nourished. Try it for your next dinner and enjoy a flavorful journey to Thailand from the comfort of your home.
📋 Recipe
Tempeh Massaman Curry
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Saucepan - medium size
- Wooden spoon
- Serving bowl
- Spoon
Ingredients
- 50 g Massaman curry paste
- 800 ml Coconut milk
- 200 g Onions medium dice
- 300 g Potato medium dice
- 200 g Tempeh medium dice
- 300 g Chickpeas pre-cooked
Seasonings
- 1 each Cinnamon stick
- 3 each Star anise
- 20 g Palm sugar
- 20 ml Soy sauce
- 10 ml Tamarind paste
- ½ teaspoon Sea salt
To garnish
- 60 g Peanuts roasted
Instructions
- Assemble all ingredients.
- Prepare all the ingredients.
- Add 100 ml of the coconut milk and curry paste to small saucepan.
- Whisk and cook out until thick and fragrant.
- Add the remaining coconut milk, cooked chickpeas, diced potato, palm sugar, soy sauce, tamarind paste, cinnamon stick and star anise.
- Add the tempeh dice about half way through cooking.
Jimmy says
Beautiful recipe. Love the tempeh protein boost!