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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.



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15 minutes

cooking time


40 minutes



Serves 4


  • 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


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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