Vegan Massaman Curry Recipe
By Loving It Vegan
🔪Prep Time: 35 minutes
👩🍳Cook Time: 25 minutes
8 ounces Firm Tofu (226g) Pressed
1 Tbsp Sesame Oil
2 Tbsp Massaman Paste
28 ounces Canned Coconut Milk (800ml, 2 cans) Full Fat, Unsweetened
2 Tbsp Soy Sauce
2 cups Sweet Potato (534g) peeled and cubed, about 2 Large
4 cups Broccoli Florets (320g)
2 and 1/2 cups White Button Mushrooms (240g) Sliced
1/4 cup Peanut Butter (63g)
1 Tbsp Coconut Sugar or Light Brown Sugar
Sea Salt and Black Pepper To Taste
1Press the tofu for 20-30 minutes ideally using a tofu press or by placing the tofu on a plate with another plate on top of it and then piling some heavy things on top, like a heavy pot.
2Chop the sweet potatoes and slice the mushrooms and get all the other ingredients ready to go.
3When the tofu is pressed, cut into cubes and fry it in the sesame oil until lightly browned on each side. Set aside.
4Add the massaman curry paste to a pot with a little coconut milk and fry the paste in the coconut milk.
5When the paste is properly mixed in with the coconut milk, add in the rest of the coconut milk along with the soy sauce and the chopped sweet potato.
6Simmer for around 5-10 minutes until the potato is just slightly softened and close to ready (but not all the way cooked).
7Add in the mushrooms and simmer for a couple of minutes and then add the broccoli and simmer for another minute or two until the broccoli is al dente.
8Add the peanut butter and coconut sugar and mix in.
9Add the tofu last and mix in with the vegetables and sauce. Add sea salt and black pepper to taste.
10Serve over rice, with crushed peanuts, fresh lime and cilantro.