I found myself with a stash of coconut milk and my mum’s homegrown potatoes that needed using so the logical response was to make vegetarian massaman curry! It’s always been one of my favourite dishes to order from Thai restaurants and it turns out it is just as delicious when made at home!
I used a massaman paste recipe I found here as well as tweaking the overall recipe from the same site.
Ingredients List
For the Massaman Paste
- 1/2 cup roasted peanuts
- 1 tbs ground coriander
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/8 tsp ground pepper
- 1/8 tsp ground nutmeg
- 1/8 tsp cardamom
- 1 tsp turmeric
- 1-4 tbs dried chilli flakes (to taste)
- 1 stalk of lemongrass, minced
- 6cm ginger, sliced
- 4 garlic cloves
- 1 shallot
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- juice and zest of 2 limes
For the Massaman Curry
- 500g extra firm tofu
- 1/4 cup of homemade curry paste
- 2 cans of coconut milk
- 5 medium potatoes
- 2 cups fresh green beans
- 1 red bell pepper
- Spring onions
- 1/4 cup roasted peanuts
Steps
For the Massaman Paste
- Combine all ingredients in a food processor and blitz until a paste is formed.
- Keep aside 1/4 cup and refrigerate or freeze the remainder to use another time
For the Massaman Curry
- Preheat oven to 220C
- Press and dice the tofu into cubes and bake for 25 minutes, turning once, until lightly golden
- Heat some oil in a large pan and add the curry paste, stirring for 30 seconds until fragrant
- Add the coconut milk, stir to combine and bring to a simmer
- Slice the potatoes into cubes and add to the pan, stirring to coat, then simmer for 10 minutes
- Chop off the ends of the green beans and then cut into half, add to the pan and cook for 4 minutes
- Slice the red capsicum into batons and add to the pan and cook for 3 more minutes
- Add the baked tofu and toss to combine. The sauce should have thickened and reduced.
- Serve with rice and naan, and sprinkle with sliced spring onion and roasted peanuts
I love how creamy and delicious this vegetarian massaman curry is, it really does make for an excellent mid week dinner. Don’t be turned off by the long list of ingredients for the homemade paste either – it’s mostly things you are likely to have on hand and it all comes together in absolutely no time. I use my hand blender to whip it up which means there’s very little cleaning up to do either!
I love the texture that you get from baking the tofu separately – it takes another dish but given you can have it baking while you make the rest of the curry it at least doesn’t add any time to the cooking process. I recommend you give it a try, I’d love to hear your thoughts too!
Are you a fan of vegetarian massaman curry as well?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Vicki @ Boiled Eggs & Soldiers
November 29, 2016 at 10:37 pm (8 years ago)This looks and sounds so packed full of flavour. Yum & thank you for sharing with YWF. x
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I Spy Plum Pie (admin)
January 3, 2017 at 9:12 am (8 years ago)Thanks love!