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One Pot Massaman Curry

Warming. Flavorful. Cozy. Nourishing. This massaman curry checks all of the comfort food boxes! And it comes together in less than 30 minutes…in one pot. So I meaaan, it checks all of the simple + quick dinner boxes too. What more could you ask for?!

one pot massaman curry recipe


What is Massaman Curry anyway?

Massaman curry is a Thai curry that’s rich, creamy, and relatively mild. It has a super warming, comforting flavor because of flavors like cardamom, cinnamon, and nutmeg. But the flavor that makes massaman curry stand out among other curries is the addition of peanuts.

My recipe isn’t the “traditional” way of making massaman curry, but IT IS… super easy and you can find all of the ingredients at pretty much any grocery store.


If you like easy comfort food, this dish is for y-o-u!

The coconut milk makes this dish rich + creamy.

The spices add a very warming + grounding element.

The veggies are super nourishing.

The garlic/onion/soy sauce/lime juice/curry paste add the perfect amount of flavor.

The peanut butter ties everything together + makes it even more creamy, warming, nourishing, and flavorful!

The ingredient list might look long at first glance, but it’s mostly just the spices that make it seem longer— I bet you already have a lot of these items in your kitchen right now!

Plus, this meal only requires one pot.

To make this curry even simpler to make, I like to chop all the veggies and measure out all the spices/other ingredients before starting to cook anything. In other words, I like to mise en place. This helps the dish come together super quickly.

i took a quick snap of (almost) all the ingredients: full-fat coconut milk, garlic, sweet potatoes, carrots, mixture of cinnamon, cloves, nutmeg, cardamom, ginger, soy sauce, and brown sugar, mixture of cumin + coriander, curry paste, coconut oil, onion


The perfect meal for colder months

Although we definitely eat it year-round because it’s THAT GOOD!! My husband always tells me this is one of his favorite things that I cook. Thai food is our favorite cuisine!

This recipe also makes quite a bit of leftovers. And let me tell ya, it is so tasty leftover. All the flavors get to meld together even more— it’s the perfect easy leftovers for lunch or dinner all week long!

And if you want any other recipe inspo for cold weather, my warming sweet potato sage turkey chili is the perfect fall/winter dish!


You can easily make this dish unique to your preferences

  • Feel free to sub one of the sweet potatoes for regular potatoes or experiment with different veggies.
  • Add chicken or another type of protein
  • Add less curry paste for less heat
  • Add chili peppers, jalapeños, or another type of pepper for more heat
  • Sub one of the cans of coconut milk with water for a lower-fat option


Alright, enough chatting— let’s dive into the recipe!

one pot 30 minute massaman curry

One Pot Massaman Curry

Servings: 5-6
Cooking Time: 30 minutes

INGREDIENTS:

  • 2 tablespoons coconut oil
  • 4 cloves garlic, minced
  • 1 large yellow onion, thinly sliced
  • 2 medium sweet potatoes, chopped into large bite-size pieces
  • 3-5 large carrots, chopped into large bite-size pieces
  • 6 tablespoons red curry paste
  • 2 cans full-fat coconut milk
  • 1 teaspoon cumin
  • 1 teaspoon whole coriander seed
  • 1/4 teaspoon ground cinnamon
  • pinch of cloves, nutmeg, cardamom, and ginger
  • 2 tablespoons low-sodium soy sauce (or tamari or coconut aminos if gf)
  • 1 tablespoon brown sugar
  • 3 tablespoons natural peanut butter
  • 2 tablespoons lime juice


For Serving:

  • Basmati rice
  • Fresh cilantro


DIRECTIONS:

  1. Heat coconut oil in large pot over medium heat. Once hot, add garlic and onion. Sauté for 2-3 minutes, stirring frequently.
  2. Add cumin and coriander. Sauté for one minute, then stir in curry paste and cook for one additional minute.
  3. Add sweet potatoes and carrots. Stir to coat and sauté for 2 minutes. Add coconut milk.
  4. Stir together and add all remaining ingredients except lime juice (cinnamon, cloves, nutmeg, cardamom, ginger, soy sauce, brown sugar, and peanut butter).
  5. Ensure that liquid covers all ingredients. If ingredients are not quite covered, add a bit more water. Cook uncovered, and once it begins boiling, reduce heat to a simmer (so that it is gently bubbling — medium-low heat). Continue to simmer uncovered.
  6. Cook for 10-15 minutes or until potatoes and carrots are easily pierced with a fork (but not falling apart). When the vegetables are just about finished cooking, stir in lime juice, and turn off heat. Let sit for ~5 minutes.
  7. Serve on top of basmati rice and sprinkle fresh cilantro on top. Enjoy!
fall curry

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love always, nik

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