Vegan Thai Massaman Curry - Tofu Recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories, while almond milk is often cheaper.

massaman curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade options can be healthier and red curry paste is usually less expensive.

peanut butter

🥗Healthier: sunflower seed butter

💰Cheaper: generic peanut butter

Sunflower seed butter is nut-free, while generic peanut butter can be cheaper.

Add 1 tablespoon of vegetable oil into a pan over medium heat.

Add 2 tablespoons of massaman curry paste into the pan and fry for a couple of minutes until aromatic.

Pour in 1 part coconut milk and 1 part water into the pan, stirring to combine.

Let the mixture simmer for about 2-3 minutes.

Add carrots into the pan and cook for about 5-7 minutes.

If desired, pre-cook potatoes for 5 minutes before adding them to the pan, or add raw potatoes and cook for 5-7 minutes.

After 5-10 minutes, add white onion and firm tofu into the pan.

Cook for another 5-7 minutes until everything is cooked through.

Season with 1 teaspoon of salt and 2 teaspoons of palm sugar, stirring to combine and cook for another couple of minutes.

Add peanuts into the curry, or substitute with cashew nuts if allergic.

Serve the curry over a mixture of jasmine rice and black rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens