No, really. Crock pot massaman curry is a thing, and it could not be easier. Set it, forget it, and then eat it alllll!
Please forgive the all caps in that headline, but holy moly, this recipe is going to change my life. I’ve mentioned before that since getting pregnant all I want to eat is Indian food and Thai curries, and this easy Masaman curry recipe is perfect for cooking up a bunch of curry without feeling like you did any work at all.
I shared my vegan Massaman curry recipe a little while back, and when I posted it to Facebook, my mom told me she’d just made Thai curry in her crock pot! What?? Obviously, this was something I needed to try stat, and I am thrilled that my crock pot massaman curry came out so well!
The recipe I cooked up is a little different from the one mom made, but I’ll notate the differences below, so you can do it like I did, like my mom did, or do some kind of mega massaman mashup. If you discover fun variations on this recipe, please let me know! There are a lot of crock pot curries in my future, and it will be more fun with ways to mix things up!
Crock Pot Massaman Curry
- 1 block extra firm tofu, diced into 1″ cubes (Mom used chicken.)
- 4 Japanese eggplants, cut into 1/2″ rounds (Mom left this out.)
- 1 sweet pepper, chopped (Mom left this out.)
- 3 tablespoons Masaman curry paste
- 1/2 cup peanut butter (Optional, but mom says it is delicious this way!)
- 1 can coconut milk
- 2 tablespoons brown sugar (Mom used tamarind paste instead, which is more traditional. Your choice!)
- 1/2 sweet onion, chopped
- 1 cup thin-skinned potato, diced
- 1 Haas avocado, diced
- roasted or raw cashews (Optional – Mom didn’t use cashews.)
- Dump all of your ingredients except for the avocado and cashews into the crock pot and set it on high.
- After about 30 minutes, remove the lid and give the ingredients a good stir. Your goal here is to dissolve the curry paste and the peanut butter (if you’re using it). Stir until you don’t find any lumps of curry paste of peanut butter, then replace the lid.
- Cook for another hour and a half. Mom added her avocado 15 minutes before her curry was done cooking, but I topped mine with fresh. You decide!
- Top each bowl with the cashews (if you’re using them) and the avocado (if you didn’t mix it in in step 3).
I’ve been trying to eat less rice lately, because of the arsenic in rice scare, so I ate this curry more like a soup. You could serve it up over any yummy grain, though, or your favorite noodles!