Vegan Massaman Curry with Tofu
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
448 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Massaman Curry with Tofu
Description
The curry paste is made by toasting coriander, cumin, and cardamom seeds and roasting shallots, garlic, lemongrass, galangal, and deseeded dried chilies. These ingredients, with ground spices including nutmeg, turmeric, and white pepper and miso paste, are blended into a smooth paste. This provides a complex spice foundation typical of Massaman curry.
The curry cook starts with parboiled potatoes and optionally pan-fried tofu. The paste is cooked with coconut milk, stock, carrots, and whole spices—star anise, cloves, cinnamon stick—allowed to simmer, melding flavors. Soy sauce and sugar balance the taste, while roasted peanuts add texture at serving. Fresh cilantro garnishes the dish.
This Massaman curry is hearty and fragrant, with creamy coconut milk and firm tofu complementing the warm spices. It works well as a main vegan dish served with rice. The detailed spice paste preparation highlights the depth of flavor.
Ingredients
Massaman Curry Paste
- 1 teaspoon Coriander seeds
- 1 teaspoon cumin seeds
- cardamom seeds seeds of 2 cardamom pods
- 3 shallot roughly chopped
- 2 lemongrass thinly sliced, stalks
- 1 galangal sliced, thumb-piece
- 3 garlic cloves
- 2 dried chili deseeded
- 1 teaspoon ground nutmeg
- ½ teaspoon Turmeric powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon miso paste
Massaman Curry
- 2 potato around 18oz, big
- 9 oz tofu
- 4 tablespoon massaman curry paste
- 400 ml coconut milk
- 2 carrot 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 peanuts roasted
- cilantro fresh, a handful
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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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