Vegetable Massaman Curry
- 250g hard tofu, cut into 3cm cubes
- 2tbs curry powder
- ¼ cup cornflour
- ¼ cup oil
- 1 red onion, diced
- 2 small cloves garlic, crushed
- ¼ cup vegetarian massaman curry paste
- 400ml light coconut milk
- 200g potatoes cut into 2cm cubes
- 2 medium carrots, peeled and cut into 2cm pieces
- 1 tbsp brown sugar
- 1 lime juice only
- 60g unsalted roasted peanuts
- ¼ cup torn coriander leaves, plus extra for garnish
- Pat tofu dry on kitchen paper, then toss in combined curry powder and cornflour. Heat oil in a wok and add the tofu, fry until golden on all sides. Remove.
- Heat remaining oil in a wok, add the onion, garlic and fry until golden. Add 2 tablespoons of the curry paste, stir briefly, then add the coconut milk and stir well. Add all the remaining ingredients in turn except the tofu coriander and peanuts. Simmer gently for 40 minutes, until the potatoes are tender but not mushy. Add brown sugar.
- Combine cornflour and water and stir into curry to thicken. Add lime juice and the tofu and most of the peanuts, reserving some for garnish. If curry is too thick add a little hot water.
- Serve with rice and garnish with coriander and extra peanuts.
Serves 6
Preparation time: 10 minutes
Cooking time: 50 minutes