Vegan massaman curry

This smooth yet spicy vegan curry packs a tasty punch. It's filled with New potatoes and peanuts and is the perfect mid-week meal.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

15 minutes

COOKING TIME

40 minutes

SERVES

Serves 4

Ingredients

350g New potatoes
60g massaman curry paste (shop bought or homemade – see below for recipe)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to finish

Ingredients for massaman curry paste

1 red onion, peeled and quartered
15g (half a pack) of fresh coriander
2 sticks of lemongrass, hard outer layers peeled off
3cm piece of ginger, peeled
4 cloves of garlic, peeled
3 red chillies, stalk and seeds removed
2 tsp brown sugar or palm sugar
2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp white pepper
2 tsp ground cumin
1 tbsp vegetarian fish sauce (optional)
A pinch of salt
Zest of 1/2 lime to finish

Method

Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.

Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.

In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.

Add the potatoes and tofu and coat in the paste.

Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.

Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime. 

Method for Massaman curry paste.

Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste. 

Add the lime zest to the paste. 

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