Emulsifier Free Vegan Massaman Curry
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Learn more āIngredients
4 servings
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp neutral oil, divided
- 3 tbsp massaman curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium yellow onion, cut into 1-inch wedges
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp coconut sugar
- 2 dried bay leaves
- 1 cinnamon stick
- 3 cardamom pods, lightly crushed
- ā cup roasted unsalted peanuts
- 1 tbsp fresh lime juice
- salt, to taste
For serving
- steamed jasmine rice, for serving
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, turning every 2ā3 minutes, until golden on most sides, about 8ā10 minutes total. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp oil to the same pot. Add the Massaman curry paste and cook, stirring constantly, until fragrant and slightly darkened, about 2 minutes.
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