Massaman Curry w/ Tofu

This delicious recipe for Vegan Massaman Curry is loaded with tofu, potatoes, carrots and onions smothered in a delightful, lightly spiced sauce. Skip the takeout and make your favorite Thai curry at home instead. It'll be on the table in just 40 minutes!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: people

Calories: 477kcal

Author: Sarah McMinn

Ingredients

3 tbsp. coconut oil, divided
12 oz extra firm tofu, cut into ½" cubes
½ tsp. salt,
1 small yellow onion, thinly sliced
2 medium russet potatoes, cut into ½" cubes
2 carrots, cut in ¼" slices
1 (14oz) can full-fat coconut milk
1 cup vegetable broth
3 tbsp. Massaman curry paste
2-3 tbsp. natural peanut butter
1 tbsp. Vegan worcestershire Sauce
2 tbsp. maple syrup
1 tbsp. fresh lime juice

Serve with

2 cup cooked Jasmine rice, (1 cup uncooked)
½ cup roasted peanuts
fresh cilantro

US Customary - Metric

Instructions

Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
Meanwhile, add 1 tablespoon of coconut oil to a large skillet or wok and heat over medium heat. Once the oil is hot, add the tofu and salt. Stir fry for 5-6 minutes. Once lightly browned on all sides, remove the tofu from the pan and set aside.
Return the skillet to heat and add the remaining tablespoon of coconut oil. Once hot, add the onions and sauté for about 5 minutes - until they are translucent and fragrant. Add the carrots and potatoes and cook for an additional 2-3 minutes.
In a small bowl or liquid measuring cup, whisk together the coconut milk, vegetable broth, curry paste, peanut butter, Worcheshire sauce, maple syrup, and lime juice, until the curry paste and peanut butter are well mixed. Pour it over the vegetables and bring the mixture to a boil then reduce heat to a light simmer. Cover and cook for 10 more minutes, until the potatoes are tender and the sauce has thickened. Stir in cooked tofu. Taste and adjust seasonings.
Remove from heat. Serve over rice with lime juice, peanuts, and cilantro.

Notes

Serving & Storing - Serve hot over a bed of cooked rice to soak up all the curry sauce. Top with peanuts for crunch, cilantro for freshness and a lime wedge for serving. Each person can squeeze lime juice over the curry to their liking.

Leftovers will keep in the refrigerator for up to a week. You can also freeze the leftovers for up to three months. Just note that the texture of the tofu will change slightly. To reheat, defrost in the refrigerator overnight. You can either use a saucepan on the stovetop or zap it in the microwave until heated through.

Tips & Tricks

Save yourself some time and an extra pot by using pre-cooked, microwavable rice packets. They're so convenient, especially when you want brown rice without having to wait 40 minutes.
Allergic to peanuts? Opt for creamy cashew butter and roasted cashews instead. If all nuts are off the table, try sunflower nut butter!
To get the most juice out of your fresh limes, give them a firm rolling on the cutting board for about 15 seconds prior to cutting.

Nutrition