4-Ingredient Vegan Massaman Curry

Vegan, gluten-free, dairy-free, onion free

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Serves 4

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Vegan, gluten-free, dairy-free, onion free 〰️ Serves 4 〰️

This is the winter weeknight dinner of my dreams. This simplified vegan version of a traditional Massaman curry comes together with only two steps and four ingredients. It’s also the epitome of comfort food. If you’re familiar with Fable mushroom meat, then you know what to expect, however if this is your first time hearing of it, then you’re in for a real treat. It cooks down into the sauce so wonderfully, absorbing the flavour and creamy mouthfeel of the sauce. So grab some rice, roti, or side of choice, and whip up this simple Massaman curry!

To see a video of how to make this dish, click here.

INGREDIENTS

• 3 tablespoons Massaman curry paste (I use the Ayam brand)

• 4 cups potatoes, skin left on, diced into large pieces

• 1 packet (250 grams) Fable mushroom meat

• 1 can (400 millilitres) coconut cream

• 400 millilitres water

• Cooked rice or roti, to serve

METHOD

1. Heat the curry paste in a large saucepan over medium-high heat, stirring often. Once fragrant, stir in the Fable and potatoes. Fry for around 10 minutes, stirring often, and using your wooden spoon or spatula to break up the Fable as it cooks.

   3 tablespoons Massaman curry paste (I use the Ayam brand)

   4 cups potatoes, skin left on, diced into large pieces

   1 packet (250 grams) Fable mushroom meat

2. Add the coconut cream and water to the saucepan. Bring the curry to a simmer and stir occasionally for around 20 minutes, or until it has reduced to your desired consistency. Serve immediately with your choice of rice or roti. Store any leftovers in an airtight container in the fridge for up to three days.

   1 can (400 millilitres) coconut cream

   400 millilitres water

   Cooked rice or roti, to serve