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One Pot Tofu And Vegetable Massaman Curry

One Pot Tofu And Vegetable Massaman Curry

Ingredients for One

  1. 200 ml coconut milk
  2. 150 grams tofu
  3. 150 grams desiree potato
  4. 5 grams coriander
  5. 0.5 red onions
  6. 0.5 zucchini
  7. 0.5 cloves garlic
  8. 0.5 lime
  9. 0.5 carrots
  10. 1 tbsp Massaman curry paste
  11. 1 tbsp peanuts
  12. 1 tbsp soy sauce - PANTRY ITEM
  13. 0.5 tsp brown sugar - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 400 ml coconut milk
  2. 300 grams tofu
  3. 300 grams desiree potato
  4. 10 grams coriander
  5. 1 red onions
  6. 1 zucchini
  7. 1 cloves garlic
  8. 1 lime
  9. 1 carrots
  10. 2 tbsp Massaman curry paste
  11. 2 tbsp peanuts
  12. 2 tbsp soy sauce - PANTRY ITEM
  13. 1 tsp brown sugar - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 800 ml coconut milk
  2. 600 grams tofu
  3. 600 grams desiree potato
  4. 20 grams coriander
  5. 2 red onions
  6. 2 zucchini
  7. 2 cloves garlic
  8. 1 lime
  9. 2 carrots
  10. 4 tbsp Massaman curry paste
  11. 4 tbsp peanuts
  12. 4 tbsp soy sauce - PANTRY ITEM
  13. 2 tsp brown sugar - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 1200 ml coconut milk
  2. 900 grams tofu
  3. 900 grams desiree potato
  4. 30 grams coriander
  5. 3 red onions
  6. 3 zucchini
  7. 3 cloves garlic
  8. 2 lime
  9. 3 carrots
  10. 6 tbsp Massaman curry paste
  11. 6 tbsp peanuts
  12. 6 tbsp soy sauce - PANTRY ITEM
  13. 3 tsp brown sugar - PANTRY ITEM
  14. extra virgin olive oil - PANTRY ITEM

Prep:

  1. peel and chop onion
  2. peel and chop garlic
  3. wash and chop potatoes into bitesize pieces
  4. wash and chop zucchini
  5. peel and chop carrot
  6. wash and zest lime, cut into wedges
  7. dice tofu into 3cm pieces
  8. wash and chop coriander, seperating leaves from stems
  9. chop or crush peanuts

Method:

  1. Heat a large heavy bottomed saucepan over a medium heat. Add oil and onion and cook, stiring occasionally until translucent and beggining to colour. Add garlic, brown sugar and curry paste, break up with a wooden spoon or spatula and stir well until fragrant.
  2. Add carrot and potato, stir until coated and cook for a further minute or two. Shake the can of coconut milk well and pour into the pan. Rinse with a little water if some remains in the can. Stir thoroughly and bring to a simmer.
  3. Lower the heat a little, and cook, uncovered for 10 minutes, stirring occasionally. Add the zucchini and tofu and cook for a further 5 minutes. At this point, test the potato and carrot with a sharp knife. They should be soft and offer little resistence to the knife.
  4. Add lime zest and coriander stalks and stir thoroughly. Taste, and if a little salt is required, add either salt or a dash of soy sauce.
  5. Serve in bowls, scatter with coriander leaves and peanuts.
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