Name: Vegan Massaman Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 lbs Firm tofu (cubed, pressed); 4 tbsp Vegan Massaman curry paste; 28 oz Coconut milk (full-fat); 2 cups Potatoes (cubed); 1 whole Onion (sliced); 0.5 cup Roasted peanuts; 2 tbsp Tamarind paste; 1 tbsp Vegan 'fish' sauce or light soy sauce; 1.5 tbsp Palm sugar; 2 pieces Bay leaves; 3 pieces Cardamom pods; 1 tbsp Vegetable oil

Vegan Massaman Curry with Tofu and Vegetables

VeganDinnerComfort Food

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Firm tofu (cubed, pressed)	1 lbs	95	10g	3g	5g
Vegan Massaman curry paste	4 tbsp	17	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Potatoes (cubed)	2 cups	81	2g	18g	0g
Onion (sliced)	1 whole	11	0g	3g	0g
Roasted peanuts	0.5 cup	106	5g	3g	9g
Tamarind paste	2 tbsp	19	0g	5g	0g
Vegan 'fish' sauce or light soy sauce	1 tbsp	3	0g	0g	0g
Palm sugar	1.5 tbsp	15	0g	4g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Cardamom pods	3 pieces	2	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Firm tofu (cubed, pressed)	1 lbs	95	10g	3g	5g
Vegan Massaman curry paste	4 tbsp	17	0g	1g	1g
Coconut milk (full-fat)	28 oz	391	4g	6g	42g
Potatoes (cubed)	2 cups	81	2g	18g	0g
Onion (sliced)	1 whole	11	0g	3g	0g
Roasted peanuts	0.5 cup	106	5g	3g	9g
Tamarind paste	2 tbsp	19	0g	5g	0g
Vegan 'fish' sauce or light soy sauce	1 tbsp	3	0g	0g	0g
Palm sugar	1.5 tbsp	15	0g	4g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Cardamom pods	3 pieces	2	0g	1g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g

Directions

Step 1
Heat oil in a large pot or Dutch oven over medium heat. Add vegan Massaman curry paste and stir-fry for 2-3 minutes until very fragrant.
Step 2
Add cubed tofu and stir to coat with the curry paste. Cook for 3-5 minutes to slightly brown the tofu.
Step 3
Pour in about half of the coconut milk and stir to combine. Add bay leaves and cardamom pods. Bring to a gentle simmer.
Step 4
Add remaining coconut milk, cubed potatoes, and sliced onion. Simmer, covered, for 25-30 minutes, or until potatoes are tender.
Step 5
Stir in tamarind paste, vegan 'fish' sauce (or soy sauce), and palm sugar. Taste and adjust seasoning for a balance of sweet, sour, and savory flavors.
Step 6
Stir in roasted peanuts just before serving. Serve hot with jasmine rice.