Main CourseDinner

Massaman Curry with Tofu

Name: Massaman Curry with Tofu
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 racions
Cuisine: thai
Ingredients: 400 g firm tofu pressed and cubed; 1 cs coconut oil; 4 cs massaman curry paste vegan; 800 ml coconut milk full-fat; 250 ml vegetable broth; 300 g potato peeled and cubed; 1 u yellow onion chopped; 0,25 tassa peanut roasted, unsalted; 2 cs soy sauce; 1 cs brown sugar packed; 1 cs lime juice freshly squeezed; 1 u red bell pepper sliced; 0,25 tassa fresh cilantro chopped (opcional)

This vegan take on Massaman curry features tender tofu and hearty potatoes in a rich, aromatic coconut milk sauce. It's a comforting and flavorful dish that's perfect for a satisfying weeknight dinner. Serve with steamed rice for a complete meal.

Una recepta original de Forkin

Temps total: 55 min
Racions: 4
Dificultat: Mitjana
Per ració: 736 kcal

Informació sobre al·lèrgens: pot contenir gluten, fruita seca, cacauets i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

400 gfirm tofu, pressed and cubed
1 cscoconut oil
4 csmassaman curry paste, vegan
800 mlcoconut milk, full-fat
250 mlvegetable broth
300 gpotato, peeled and cubed
1 uyellow onion, chopped
0,25 tassapeanut, roasted, unsalted
2 cssoy sauce
1 csbrown sugar, packed
1 cslime juice, freshly squeezed
1 ured bell pepper, sliced

garnish

0,25 tassafresh cilantro, chopped(opcional)

Estris

large pot · cutting board · knife

Elaboració

Pas a pas

1
Heat coconut oil in a large pot or Dutch oven over medium heat.
Uns 1 min
2
Add the massaman curry paste and cook for 2-3 minutes, stirring constantly, until fragrant.
Uns 3 min
Nota de cuina: Cooking the paste helps to release its full aroma and flavor.
3
Pour in half of the coconut milk and stir well to combine with the curry paste, creating a smooth sauce.
Uns 2 min
4
Add the vegetable broth, potato, and yellow onion to the pot.
Uns 1 min
5
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the potatoes are almost tender.
Uns 15 min
Nota de cuina: Check the potatoes for doneness by piercing with a fork.
6
Stir in the remaining coconut milk, pressed and cubed firm tofu, roasted peanuts, soy sauce, and brown sugar.
Uns 1 min
7
Add the sliced red bell pepper and continue to simmer uncovered for another 5-7 minutes, until the tofu is heated through and the sauce has thickened slightly.
Uns 7 min
Nota de cuina: Avoid overcooking the bell pepper to keep it slightly crisp.
8
Remove from heat and stir in the lime juice.
Uns 1 min
Nota de cuina: Adding lime juice at the end preserves its fresh, bright flavor.
9
Taste and adjust seasonings as needed, adding more soy sauce for saltiness or brown sugar for sweetness.
Uns 1 min
10
Garnish with fresh cilantro before serving.

Per ració

Nutrició

56%Puntuació

Calories: 735,8kcal
Proteïnes: 18,2g
Hidrats de carboni: 40,4g
Greixos: 67,5g
Fibra: 9,4g
Sucre: 14,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Massaman curry in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it's too thick.