Heart Warming Massaman Curry Vegan Buddha Bowl

Heart Warming Veggie Curry Buddha Bowl

The weather in London has been pretty drab lately – even as I’m writing this the sky is grey and drizzly.

That’s not necessarily bad as it does mean that evenings are cosy wrapped up in blankets, wearing fuzzy socks. It also means that my craving for rich and warming foods is tenfold and sitting in my kitchen with a bowl of this vegan buddha bowl gives me so much joy it’s a bit ridiculous, really.

I know summer is usually brimming with different buddha bowls, and felt winter was a bit lacking in that department, so creating a curry vegan buddha bowl felt like the right thing to do. It’s filling, flavourful, and is the embodiment of cosiness in a bowl. I love serving mine with brown rice, sautéed kale, and beetroot sauerkraut though you can jazz it up as much or as little as you like. Buddha bowls are known for basically being a mish-mash of anything and everything you can find in your fridge and pantry, so go crazy here.

This is my version of a massaman curry, with added almond butter to the paste for even more creaminess and flavour. We’re also having both butternut squash and sweet potato, but if you wanted you could definitely just use one – but I like added variety and different flavours that having both brings.

Heart Warming Veggie Curry Buddha Bowl       Heart Warming Veggie Curry Buddha Bowl

Heart Warming Massaman Curry Vegan Buddha Bowl
Prep time
Cook time
Total time
Serves: 4
For the Paste
  • 2 tablespoons peanut or almond butter
  • 1 small red onion, roughly chopped
  • 3 cloves garlic
  • 1 lime, juiced
  • 1 tablespoon tamari or soy sauce
  • 1 teaspoon paprika
  • ½ teaspoon chilli flakes
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon pepper
  • 1 lemongrass stalk, roughly chopped
  • Thumb sized piece of ginger, chopped
For the Curry
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, cubed
  • 1 large handful green beans, trimmed and halved
  • 1 red pepper, deseeded and chopped into strips
  • 1 x 400ml can coconut milk
  • For the bowl:
  • Brown rice
  • Sautéed kale
  • Chia seeds
  • Roasted cashews
  • Beetroot sauerkraut
  1. Start by making the curry paste and simply add all the ingredients to a food processor and pulse until combined, adding a splash of coconut milk if needed. Taste and adjust any seasoning. Note - alternatively you can do this with a pestle and mortar or small blender.
  2. Mix the coconut milk and the paste in a large saucepan and bring to a simmer over medium heat.
  3. Add in the butternut squash and allow to cook for about 8-10 minutes, then stir in the green beans and simmer for a further 4 minutes before adding in the pepper. Remove from the heat and taste test, adding more water or coconut milk, if desired