- Skill level
- Keen cook
- Preparation Time
- 15 minutes
- Cooking Time
- 40 minutes
- Serves 4
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.
- 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
- 1Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
- 2Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
- 3In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
- 4Add the potatoes and tofu and coat in the paste.
- 5Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
- 6Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
- 7Method for Massaman curry paste.
- 8Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
- 9Add the lime zest to the paste.