Massaman Curry with Tofu
 
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This vegan version of a Massaman curry is mild yet flavorful and packed with vegetables. You'll never order Thai takeout again.
Author:
Yields: 6-8
Ingredients
  • brown rice for serving
  • 2 Tbsp coconut oil
  • 2 Tbsp Massaman curry paste
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 knob of ginger (about ¾ inch), peeled and minced or grated
  • 2 cans light coconut milk
  • 3 Tbsp brown sugar
  • 1/2 Tbsp tamarind paste
  • 1/3 cup peanut butter
  • juice of 1 lime
  • ½ Tbsp low-sodium tamari or soy sauce
  • 1 ½ lbs potatoes, chopped into ½ inch chunks, peels left on (I used Yukon gold)
  • 1 large carrot, peeled and chopped
  • 1-2 small zucchini, sliced into half-coins
  • 5 oz mushrooms, sliced
  • 2 vine-ripened tomatoes, cut into wedges
  • 1 can baby corn, drained and chopped
  • 8 oz firm or extra firm tofu, cubed
  • roasted peanuts for topping
Instructions
  1. Cook rice according to these instructions.
  2. Heat coconut oil in a large deep pan over medium heat. Add the curry paste and mash into oil until combined and hot.
  3. Stir onion, garlic and ginger into the curry mixture. Saute for a few minutes until very fragrant and slightly softened.
  4. Whisk in the coconut milk. Add the brown sugar, tamarind paste, peanut butter, lime juice, and tamari and whisk to incorporate.
  5. Add potatoes and carrots. Cover and bring to a simmer. Simmer for about 20 minutes (depending on the size of your potato chunks), until potatoes are tender.
  6. Add zucchini, mushrooms, and any other veggies you might be using that need to cook for a few minutes. Simmer for 2-3 minutes.
  7. Finally, stir in the tomato wedges, baby corn, and tofu. Remove from heat and let sit for a minute or two until tofu is heated through.
  8. Serve over rice and top with roasted peanuts.
Notes
Adapted from The Gluten Free Vegan.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2012/12/massaman-curry-with-tofu/