Massaman Curry with Potatoes and Tofu
A rich and aromatic vegan Massaman curry featuring tender potatoes and tofu in a sweet-spiced coconut sauce.
20 min
Prep
40 min
Cook
4
Serves
520
Calories
Macros · per serving
15g protein
70g carbs
20g fat
Ingredients
For 4 servings
- 400 g extra firm tofu
- 300 g potato
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons massaman curry paste
- 400 ml coconut milk
- 250 ml vegetable broth
- 2 tablespoons light soy sauce
- 1 tablespoon brown sugar
- 1 lime
- 50 g peanut
- 2 tablespoons vegetable oil
- cilantro — to taste
- 200 g jasmine rice
Instructions
- 1
Press and drain the tofu to remove excess moisture, then cut into 1-inch cubes.
- 2
Peel and cube the potatoes into bite-sized pieces. Finely chop the onion, garlic, and ginger.
- 3
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Fry the tofu until golden on all sides, then remove and set aside.
- 4
Add the remaining oil to the same pan and sauté the onion, garlic, and ginger until the onion is translucent.
- 5
Stir in the massaman curry paste and cook for 2 minutes until fragrant.
- 6
Add the coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer.
- 7
Add the cubed potatoes and simmer for 20 minutes or until tender.
- 8
Return the tofu to the pan and simmer for another 5 minutes. Adjust seasoning with lime juice.
- 9
Cook the jasmine rice according to package instructions.
- 10
Serve the curry over jasmine rice, topped with peanuts and fresh cilantro.
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