Massaman Curry with Tofu
This vegan take on Massaman curry features tender tofu and hearty potatoes in a rich, aromatic coconut milk sauce. It's a comforting and flavorful dish that's perfect for a satisfying weeknight dinner. Serve with steamed rice for a complete meal.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 736 kcal
Allergen information: may contain gluten, nuts, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 400 gfirm tofu, pressed and cubed
- 1 tbspcoconut oil
- 4 tbspmassaman curry paste, vegan
- 800 mlcoconut milk, full-fat
- 250 mlvegetable broth
- 300 gpotato, peeled and cubed
- 1 pcsyellow onion, chopped
- 0.25 cuppeanut, roasted, unsalted
- 2 tbspsoy sauce
- 1 tbspbrown sugar, packed
- 1 tbsplime juice, freshly squeezed
- 1 pcsred bell pepper, sliced
garnish
- 0.25 cupfresh cilantro, chopped(optional)
Equipment
large pot · cutting board · knife
The method
Step by step
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
About 3 min
Cook’s note: Cooking the paste helps to release its full aroma and flavor.
- 3
Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth sauce.
About 2 min
- 4
Add the vegetable broth, potato, and yellow onion to the pot.
About 1 min
- 5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are almost tender.
About 15 min
Cook’s note: Check the potatoes for doneness by piercing with a fork.
- 6
Stir in the remaining coconut milk, pressed and cubed firm tofu, roasted peanuts, soy sauce, and brown sugar.
About 1 min
- 7
Add the sliced red bell pepper and continue to simmer uncovered for another 5-7 minutes, until the tofu is heated through and the sauce has thickened slightly.
About 7 min
Cook’s note: Avoid overcooking the bell pepper to keep it slightly crisp.
- 8
Remove from heat and stir in the lime juice.
About 1 min
Cook’s note: Adding lime juice at the end preserves its fresh, bright flavor.
- 9
Taste and adjust seasonings as needed, adding more soy sauce for saltiness or brown sugar for sweetness.
About 1 min
- 10
Garnish with fresh cilantro before serving.
Per serving
Nutrition
- Calories
- 735.8kcal
- Protein
- 18.2g
- Carbs
- 40.4g
- Fat
- 67.5g
- Fibre
- 9.4g
- Sugar
- 14.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Massaman curry in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it's too thick.
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