The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan B*ef Massaman Curry with Brown Rice, Tender Veg & Coriander
A classic Thai-style massaman curry gets a vegan twist with tender plant-based shredded b*ef, simmering away in a fragrant coconut curry. Vibrant carrot and crunchy mangetout up the veg. Fluffy brown rice soaks up all the flavour. Sprinkle with fresh-cut coriander to complete the feast.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 10g flaked almonds (Nuts)
- 80g mangetout
- 180g vegan b*ef (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 15g creamed coconut
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- ¾ tsp green cardamom powder (green cardamom powder)
- 3 tbsp massaman curry paste (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 1 handful of fresh coriander
- 1 carrot
- 1 onion
- 80g brown rice (100% Brown Rice)
Nutritional Information
Calories: 561
Protein: 26g
Carbs: 55g
Fat: 26g
Ingredients
- 3 tbsp massaman curry paste (use half) (Water, Yeast extract powder (Yeast Extract, Salt), Garlic, Shallots, Lemongrass, Rapeseed Oil, Coconut Palm Sugar, Lemon Juice, Galangal, Tamarind Concentrate, Kaffire Lime Zest, Red Chilli, Ground Coriander, Ground Cardamom, Salt, Ground Cumin, Cornflour, Ground Paprika, Cinnamon ground, Nutmeg, Star Anise Ground, Mace Compound.)
- 80g mangetout (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 carrot (use half)
- 80g brown rice (use half) (100% Brown Rice)
- 180g vegan b*ef (use half) (water, pea protein, sunflower oil, sodium alginate, natural and smoked flavourings, veggie red colouring (carrot and radish concentrate), vegebrite malt colouring (malted barley extract), alcohol vinegar (10%))
- 15g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 10g flaked almonds (use half) (Nuts)
Nutritional Information
Calories: 561
Protein: 26g
Carbs: 55g
Fat: 26g
Vegan B*ef Massaman Curry with Brown Rice, Tender Veg & Coriander
A classic Thai-style massaman curry gets a vegan twist with tender plant-based shredded b*ef, simmering away in a fragrant coconut curry. Vibrant carrot and crunchy mangetout up the veg. Fluffy brown rice soaks up all the flavour. Sprinkle with fresh-cut coriander to complete the feast.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a measuring jug & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan
Prep time
- Cut the onion into 1cm thick wedges. Thinly slice the carrot on an angle into 1/2cm rounds. Roughly chop the coriander
Simmer simmer
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 4-5 mins, until soft. Season with salt and pepper
- Add the massaman paste and cardamom and cook for 30 secs, then add the yoghurt, creamed coconut, stock and 200ml water (100ml for 1 person). Stir to dissolve. Bring to a boil and simmer for 3-4 mins, until thickened slightly
Finishing touches
- Add the vegan b*ef and mangetout and simmer for 2-3 mins, until hot
- Add a splash of water if the curry becomes too thick. Season with salt and pepper if needed
Plate up
- Stir half the coriander into the rice and season with a pinch of salt
- Share the vegan b*ef curry between bowls, with the rice alongside. Garnish with the almonds and remaining coriander
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