This simplified Massaman Curried Seitan recipe has the distinct kick you want while being easy enough for a weeknight. Add a variety of vegetables, and serve atop your favorite rice. Ready in about 30 minutes!

vegan Massaman Curried Seitan with peas, sweet potato and broccoli on a plate.

This amazing Massaman Curried Seitan recipe comes to us from Going Vegan: Your Daily Planner, the latest by vegan author Michelle Neff. The book was released in December 2019, and is designed to take you step by step through the process of going vegan.

I love that Going Vegan is interactive. This book is as much a journal as it is an informative vegan guide, meal planner, and cookbook.

This book feels like having a new vegan best friend by your side, there to hold your hand as you learn about this way of living.

cover of the book Going Vegan: Your Daily Planner.

The Getting Started section covers everything from nutrition and grocery shopping to stocking your pantry and living harmoniously with non-vegans. And then you're ready to jump right into Week 1!

Michelle lays out suggested meals, with multiple mouthwatering recipes per day. I love that the recipes are geared toward beginners, packed with flavor, and made with easy-to-find ingredients.

And at the end of each day, after you cook up an awesome dinner like this Massaman Curried Seitan, there's a review section where you can record what you ate, review whether you met your nutrition goals, and jot down your thoughts about the day, including how you felt.

close up of Massaman Curried Seitan on a black plate.

Another cool thing about Going Vegan, is that Michelle sprinkled tidbits about a wide variety of topics throughout the book. So as you progress through the 12 weeks, you're also learning about subjects like miso, honey, tempeh, the origin of animal rights, and how to wrap spring rolls!

If you're new to veganism, know someone who is, or maybe you're leaning this way but not sure how to take the next step, I highly recommend Michelle's book. Now, let's talk about this kick-ass Massaman Curried Seitan!

ingredients laid out on a cutting board.

How to Make Vegan Massaman Curry

This massaman curry looks, smells, and tastes so rich and exotic, but unlike its authentic counterpart, this one won't send you on a hunt for rare ingredients or keep you in the kitchen for hours.

You should be able to find everything you need for this recipe at any well-stocked grocery store. And as long as you have pre-cooked seitan on hand, you can get this dinner on the table in about 30 minutes.

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See the recipe card below for ingredient amounts and full instructions.

Heat a large skillet or stock pot over medium heat (be sure to use one that has a lid). Bloom the spices in oil for just 1 minute.
Add coconut milk, broth, sweet potatoes, seitan, cinnamon, cloves, and salt. Cover and cook at a low simmer for about 15 minutes or until the potatoes are tender (it might not even take this long, depending on how small you cut the potatoes).
Add peanut butter, brown sugar, cashews, broccoli, and peas, and cook for a few more minutes.
If you like a thicker sauce, you can add a slurry of 1 tablespoon of corn starch dissolved in 3 tablespoons of water, and cook for 3 minutes or until thick.

And that's it! By now your house will smell ah-MA-zing, and if there's anyone else at home they're going to come running and begging for a taste, I promise.

Tips

For the seitan I used my Homemade Seasoned Seitan instead of going with store-bought, and it worked out perfectly.

Recipes like this curry are exactly what I had in mind when I wrote that seitan recipe. The seitan is seasoned just enough, but not so flavorful that it clashes with any cuisine.

Michelle's original recipe in Going Vegan: Your Daily Planner calls for chopping the seitan, but I decided to tear it into small chunks for ragged edges with a meaty appearance. You can do whatever you like! I also added broccoli (because I love it) and frozen green peas for a pop of green and extra nutrition.

Options: Other fun vegetables to try in this vegan massaman curry: onion or shallots, chopped tomatoes, baby corn, and cauliflower.

I hope you LOVE this Massaman Curried Seitan as much as we do. It's spicy, nutty, rich with coconut milk, meaty, and absolutely heavenly!

This is one of those go-to recipes you'll want to make again and again, especially for friends and family who love big flavors.

And be sure to pick up a copy of Going Vegan: Your Daily Planner for yourself or to share with someone else. Heck, go ahead and buy a few copies, and you'll be ready to gift them to vegan-curious friends and family as needed!

Recipe

Easy Vegan Massaman Curry (Seitan)

Author: Lori Rasmussen, My Quiet Kitchen

A simplified, vegan version of massaman curry that's easy enough for weeknights and so good you'll want to put it into regular rotation! Try it with different vegetables, and serve atop rice for a bold, meaty, and totally satisfying vegan curry.

Excerpted from Going Vegan: Your Daily Planner by Michelle Neff. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

5 from 10 votes

Servings: servings

Prep Time: 15

Cook Time: 18

Total Time: 33

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Ingredients

1 Tablespoon Chinese five-spice powder
½ teaspoon fresh ginger, grated
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper, or to taste - I used ½ tsp.
1 Tablespoon olive oil
1 ½ cups canned coconut milk - I used 1 (14 oz) can full-fat coconut milk, which is a bit more than 1 ½ cups. Sub lite coconut milk, if desired.
1 cup vegetable broth
2 medium sweet potatoes, peeled and chopped
1 ½ cups seitan, chopped or torn into small chunks (about 8 ounces)
¼ teaspoon cinnamon
2 whole cloves
1 teaspoon fine sea salt
1 Tablespoon peanut butter
2 teaspoons brown sugar
⅓ cup raw cashews - I used about ⅔ cup because we love the added crunch.
6 ounces broccoli, cut into bite-size florets
⅔ cup frozen green peas, optional
1 Tablespoon corn starch dissolved in 3 tablespoons water, optional - Use this if you like a thicker sauce.

For serving:

cooked rice - Delicious with jasmine rice.
fresh cilantro, optional
lime wedges, optional

Instructions

In a large skillet or stockpot (one with a lid), heat five-spice powder, ginger, turmeric, and cayenne in olive oil for just 1 minute, stirring constantly until fragrant.
Reduce heat to medium-low and add coconut milk and vegetable broth, stirring to combine. Add potatoes, seitan, cinnamon, cloves, and salt. Cover, and cook for 15 to 20 minutes, stirring occasionally.
Uncover, add peanut butter, sugar, cashews, broccoli, and peas, and cook 2 to 3 minutes.
If you prefer a thicker curry, add the corn starch slurry, and simmer 2 to 3 minutes until thick.
Serve over rice, and garnish with fresh cilantro and lime wedges, if desired.

Notes

Store leftover curry in the refrigerator for up to 5 days.

Nutrition facts are estimates and reflect the slight changes I made to recipe from the version in the book, including the use of full-fat coconut milk and addition of broccoli and peas.

Disclosure: I received a complimentary copy of Going Vegan: Your Daily Planner before deciding to write this review. The thoughts & opinions are 100% my own.