24min 4 ppl
Massaman Curry with Tofu and Potato
45 minutes
4 people
Medium31–60 min or 7–12 steps
45 min · 7 steps
Medium: 31–60 min or 7–12 steps
440 kcalper person
Protein 16g
Carbs 32g
Fats 28g
About this dish
A hearty vegetarian massaman curry of crisp-fried tofu and potato simmered in spiced coconut milk with peanuts and tamarind.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Massaman Curry Paste4 tbspstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Potatoespeeled and cut into 3cm chunks500 g
- Thai shallotspeeled and left whole8
Plant Proteins
- Firm tofupressed and cut into 3cm cubes400 g
Tins & Jars
- Vegan massaman curry paste4 tbsp
- Coconut Milk400 ml
- Vegetable stock300 ml
- Tamarind Paste2 tbsp
Dried Goods
- Roasted peanuts50 g
- Palm sugar2 tbsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cube the tofu and cut the potatoes into chunks.
Approx. 8 minutes
2
Heat 1 tablespoon of the vegetable oil in a wok over high heat and fry the tofu for 6 minutes until golden on most sides, then set aside.
Approx. 6 minutes
3
Heat the remaining oil in a large saucepan over medium heat and fry the massaman curry paste and shallots for 3 minutes until fragrant.
Approx. 3 minutes
4
Pour in the coconut milk and vegetable stock, stir to combine, and bring to a simmer.
Approx. 3 minutes
5
Add the potatoes and simmer for 18 minutes until tender.
Approx. 18 minutes
6
Return the tofu to the pan with the roasted peanuts, palm sugar, tamarind paste and light soy sauce, and simmer for 4 minutes.
Approx. 4 minutes
7
Taste and adjust the seasoning before serving.
Approx. 3 minutes
