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Plated meal

Thai Vegetable Massaman Curry with Potato & Pumpkin

  • Gluten Free
  • Vegetarian
  • Asian
  • Thai
  • Contains Nuts

A fast massaman curry recipe that develops a flavorful combination of heat and spice.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Boil some water for the stock. Add the stock and stir until dissolved.

  • 1.5 min

    Peel and chop the pumpkin and potato.

  • 6.0 min

    Finely chop the garlic, red onion and lemongrass.

  • 9.0 min

    Halve and juice the lime(s).

  • 10.0 min

    Heat the olive oil in a wok or large saucepan over medium-high heat.

  • 11.0 min

    Add the onion, garlic, lemongrass and lime leaves. Cook until the onion starts to soften.

  • 12.5 min

    Add the curry paste and stock to the pan. Dissolve the curry paste into the stock with the back of a large spoon.

  • 13.5 min

    Add the coconut milk and bring to the boil.

  • 14.0 min

    Add the potato, pumpkin, lime juice and sugar to the curry. Reduce the heat and simmer until the potato and pumpkin are tender. Add more stock/water if the curry becomes to dry.

  • 26.0 min

    Distribute the curry among bowls and serve topped with peanuts.

  • Ingredients

    Olive Oil

    1 tablespoon per person

    Brown Sugar

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 100 ml per person, each cube makes 500ml

    Red Onion

    finely chopped


    finely chopped 1/2 per person


    finely chopped




    juiced 1/2 a lime juiced per person

    Butternut Squash


    Massaman Curry Paste

    spicy - use according to taste

    Coconut Milk


    Lime Leaves

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