Creamy Vegan Massaman Curry
Equipment
- Large Pot or Dutch Oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the curry
- 1 block 14 oz firm tofu, pressed and cubed
- 1 can 14 oz full-fat coconut milk
- 1 ½ cups vegetable broth
- 2 tbsp Massaman curry paste check for vegan-friendly brands
- 2 medium potatoes peeled and cubed
- 1 large carrot sliced
- 1 small onion chopped
- ½ cup roasted peanuts
- 1 tbsp soy sauce
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp peanut butter optional for extra creaminess
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- 1 tbsp lime juice
- 2 tbsp vegetable oil
For garnish
- Fresh cilantro
- Sliced red chili optional
- Crushed peanuts
Instructions
Sauté the aromatics
- Heat the vegetable oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the Massaman curry paste, cinnamon, and cumin, cooking for another minute until fragrant.
Add the tofu
- Toss in the tofu cubes and stir gently to coat them in the paste. Let them cook for 2-3 minutes to absorb the flavors.
Simmer the curry
- Pour in the coconut milk and vegetable broth. Stir in the potatoes, carrots, soy sauce, maple syrup, peanut butter (if using), and peanuts. Bring to a gentle simmer and let it cook for 20 minutes, or until the potatoes are fork-tender.
Finish with fresh flavors
- Once the curry is thickened and the vegetables are soft, stir in the lime juice and adjust seasoning to taste.
Serve
- Ladle the curry over steamed rice and top with fresh cilantro, sliced red chili, and crushed peanuts for extra crunch.