Rich coconut milk and fragrant Massaman curry paste build a deeply spiced, silky base for this hearty pot of tender Yukon Gold potatoes, chickpeas, and golden-seared tofu. Warm notes of cinnamon and cardamom simmer right into the sauce, while tangy tamarind and a bright squeeze of lime keep every bite balanced. A scatter of roasted peanuts adds crunch against the soft potatoes and tofu, and the whole thing ladles beautifully over steamed jasmine rice with fresh cilantro on top. It's the kind of long-simmered, layered curry that tastes like it took all day, and it's a great option to add to a gluten free dinner rotation.
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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 2–3 minutes, until golden on most sides, about 8–10 minutes total. Transfer to a plate and set aside.
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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