Vegan Massaman Curry with Tofu
User Reviews
4.9
87 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4 people
-
Calories
448 kcal
-
Course
Main Course
-
Cuisine
Thai
Vegan Massaman Curry with Tofu
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Flavourful, slightly sweet, slightly spicy, and extremely delicious, our vegan Massaman Curry has become a favorite at home.
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Ingredients
Massaman Curry Paste
- 1 teaspoon Coriander seeds
- 1 teaspoon cumin seeds
- Seeds of 2 cardamom pods
- 3 shallots roughly chopped
- 2 lemongrass stalks thinly sliced
- 1 thumb-piece galangal sliced
- 3 garlic cloves
- 2 dried chillis deseeded
- 1 teaspoon ground nutmeg
- ½ teaspoon Turmeric powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon Miso paste
Massaman Curry
- 2 big potatoes around 18oz
- 9 oz tofu
- 4 tablespoon massaman curry paste
- 400 ml coconut milk
- 2 carrots sliced
- 2 star anise
- 4 cloves
- 1 cinnamon stick
- 350 ml stock or water
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 teaspoon sugar
- ¼ cup roasted peanuts
- A handful fresh cilantro
Instructions
Curry Paste
- Toast your whole spices for a couple of minutes, at medium heat.
- Keep the shallots and garlic unpeeled and finely slice the lemongrass and galangal. Remove the seeds from the dry chillis for a mild curry. Using the grill of your oven or a pan, roast the aromatics until they start to brown. You will need to remove the dry chillis before the rest of the ingredients as they burn easily.
- Peel the shallots and garlic and add all the ingredients into a blender: whole toasted spices, roasted aromatics, ground spices, and miso paste.
- Blend until you have a smooth paste.
Massaman Curry
- Before starting to cook the massaman, parboil the potatoes for 3-4 minutes in boiling water, drain the water and reserve for later.
- (optional) Add some oil in a pan and panfry the tofu. Set aside. If you choose to add the tofu directly to the curry, add it during the first step when adding the massaman paste.
- Add some of the coconut milk to a pot or wok with the massaman paste to medium heat. Keep stirring for 3-4 minutes or until fragrant. (if you choose to not cook the tofu beforehand, add it now).
- Add the parboiled potatoes, carrots, the rest of the coconut milk, and spices.
- Add water or stock and bring to a simmer. Finally, add tofu, soy sauce, and sugar and keep cooking for 3-4 minutes.
- Remove from the heat. Serve with crushed peanuts and fresh chopped cilantro and enjoy!
Nutrition Information
Show Details
Calories
448kcal
(22%)
Carbohydrates
40g
(13%)
Protein
14g
(28%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Sodium
1323mg
(55%)
Potassium
964mg
(28%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
5364IU
(107%)
Vitamin C
26mg
(29%)
Calcium
162mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1323mg | 55% |
| Potassium | 964mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 5364IU | 107% |
| Vitamin C | 26mg | 29% |
| Calcium | 162mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
87 reviews
Excellent
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