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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.
snow

SEASON

Spring/Summer

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COMPLEXITY

Simple

fork

PREPARATION TIME

15 minutes

cooking time

COOKING TIME

40 minutes

dinner

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

1
Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
2
Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
3
In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
4
Add the potatoes and tofu and coat in the paste.
5
Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
6
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.
8
Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste. 
9
Add the lime zest to the paste. 

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