Servings Prep Time
6 10
Cook Time
Servings Prep Time
6 10
Cook Time
  • 1 tbsp. vegetable oil
  • 8-9 oz vegan beef or seitan
  • 1/2 recipe massaman curry paste, or 5-6 tbsp curry paste
  • 1 1/2 15oz cans coconut milk (~2 cups)
  • 2-3 cups vegetable broth or water, more as needed
  • 1 lb potatoes, 1 to 1 1/2″ cubes
  • 1 star anise
  • 1 tbsp coconut sugar, palm sugar, brown sugar, or turbinado
  • 1 tbsp tamarind concentrate
  • Salt to taste
  • 1/4 cup chopped dry roasted peanuts
  • cilantro for garnish
  • jasmine rice, to serve
  1. Heat the oil in a wok (or pot) over medium-high heat. Add the vegan beef (add straight from frozen) or seitan and fry to sear and pick up some color, ~5 minutes. Deglaze any bits stuck on the pan with a tablespoon or two of water, then transfer to a bowl and set aside.
  2. In the wok (or pot) add the massaman curry paste and 1/3 cup of coconut cream scooped from the top of a can of coconut milk. Stir to combine and let fry until the oil splits from the cream and sizzles outside of the curry paste. *If the can have not separated, just use the milk, it will take longer to cook down before splitting.
  3. Add the remaining coconut milk (cream + water) left in the first can, 2 cups of broth or water, the potatoes, star anise, sugar, and tamarind. Bring to a simmer and let cook until the potatoes are soft, 10-20 minutes depending on how large the potatoes are. Add more water or broth as needed to thin and keep the potatoes covered. You’ll end up with a thick gravy.
  4. Once the potatoes are just fork-tender, add the vegan beef back into the curry and let cook another 5 minutes. Towards the end of that cooking time, add another 1/2 to 3/4 cups of coconut milk or cream from a second can of coconut milk.
  5. Serve hot with a garnish of chopped peanuts and cilantro. Eat with jasmine rice.