New potato and tofu massaman curry

Skill level
Keen cook
Preparation Time
15 minutes
Cooking Time
40 minutes
Serves 4
Main meal

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


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