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 Coriander Rice & Mangetout
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
7 plants
Serving size
Ingredients
- 20g flaked almonds (Nuts)
- 160g mangetout
- 360g 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.)
- 400ml coconut milk (Coconut, Water)
- ¾ tsp green cardamom powder (green cardamom powder)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 6 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
- 2 carrot
- 2 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 629
Protein: 27g
Carbs: 64g
Fat: 30g
Vegan B*ef Massaman Curry with Coriander Rice & Mangetout
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 large saucepan filled with lightly salted water to a boil
- Pull out a large frying pan, a sieve & a measuring jug
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 onions into 1cm wedges. Thinly slice the carrots 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, ginger & garlic paste and cardamom and cook for 30 secs, then add the coconut milk, stock and 50ml water. Bring to a simmer for 3-4 mins, until thickened slightly
Finish the curry
- Add the vegan b*ef and mangetout to the curry pan and simmer for 2-3 mins, until hot
- Add a splash of water if the sauce becomes too thick. Taste and season if needed
Plate up
- Stir half the coriander into the rice and season with a pinch of salt
- Serve the massaman curry into bowls, with the coriander rice alongside. Garnish with the almonds and remaining coriander
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