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Massaman Curry - For a vegetarian take on creamy massaman curry, we make this one with tofu, sweet potato and peanut butter.

Massaman Curry with Tofu

For a vegetarian take on creamy massaman curry, we make this one with tofu, sweet potato and peanut butter.
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Course: Main Course
Cuisine: Thai
Keyword: Child-friendly, Indian Food, Massaman Curry, Rice, Sweet Potato, Tofu, Vegetarian Massaman Curry
Total Time: 30 minutes
Servings: 4

Equipment

  • Heat-proof container
  • Kettle
  • Flameproof casserole dish or a deep frypan
  • Stovetop
  • Microwave

Ingredients

  • 1 brown onion
  • 1 sweet potato 300g
  • Lime 2
  • 100 g green beans
  • 1 tablespoon vegetable oil
  • ½ cup massaman curry paste or substitute ¼ cup of this for natural peanut butter
  • 375 ml vegetable stock
  • 450 g firm tofu
  • 40 g peanuts
  • ½ bunch coriander
  • 270 ml coconut milk
  • 450 g microwave rice Jasmine pref.
  • 1 tablespoon fish sauce
  • ½ teaspoon brown sugar

Instructions

  • Peel and dice brown onion. Peel and dice sweet potato into 1.5 cm cubes. Zest and juice 1 lime, and cut the other into wedges. Slice beans into three pieces and place in a heat-proof container. Put your kettle on to boil.
    1 brown onion, 1 sweet potato, Lime, 100 g green beans
  • Place a large flameproof casserole dish or deep frypan over high heat, add oil and cook onion until soft. Meanwhile pour boiled water over your beans and cover with a plate.
    1 brown onion, 1 tablespoon vegetable oil, 100 g green beans
  • Add massaman curry paste and stir until fragrant.
    TIP: You can substitute ¼ cup of this for natural peanut butter to make this curry very mild and kid-friendly.
    ½ cup massaman curry paste
  • Add sweet potato, stock and lime zest, and bring to the boil, lower the heat and simmer, covered, for 10 minutes. If the sweet potato isn’t covered in liquid then turn every few minutes to ensure it is cooked through.
    1 sweet potato, 375 ml vegetable stock, Lime
  • Cube tofu into 2cm pieces. Roughly chop peanuts. Roughly chop coriander.
    450 g firm tofu, 40 g peanuts, ½ bunch coriander
  • Once 10 minutes is up, add coconut milk and tofu, and bring to a simmer, then cook for 3 minutes, uncovered, stirring every so often. Meanwhile, heat rice in the microwave.
    450 g firm tofu, 270 ml coconut milk, 450 g microwave rice
  • Stir through fish sauce, lime juice, and sugar.
    Lime, 1 tablespoon fish sauce, ½ teaspoon brown sugar
  • For kids, serve rice and beans with curry on the side. For adults, serve curry on a bed of rice, with drained green beans, topped with peanuts, lime wedges and coriander.
    40 g peanuts, ½ bunch coriander, Lime

Nutrition

Calories: 857kcal | Carbohydrates: 124g | Protein: 25g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Sodium: 797mg | Potassium: 744mg | Fiber: 9g | Sugar: 10g | Vitamin A: 16018IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 7mg