Vegan Massaman Tofu Curry Recipe

Thai influences are front and centre in this vegan massaman curry that is packed with flavour as well as tofu, potatoes and green beans!

Course Main Course

Cuisine Anglo Thai

Diet Vegan, Vegetarian

Keyword tofu massaman curry, vegan massaman curry, vegan thai curry, vegetarian massaman curry

Prep Time 5

Cook Time 40

Total Time 45

Servings Servings

Calories 702kcal

250 g Tofu 9oz
50 g Tamarind Pulp 35mm Cube
50 ml Boiling Water 3 tablespoon + 1 teaspoon
175 g New Potatoes Around 10
½ teaspoon Garlic Salt
1 Small-Medium Echalion or Banana Shallot 35g
100 g Green Beans ⅔ Cup
1 Blade of Mace
4 Cardamom Pods
3 Cloves
1 Star Anise
2 tablespoon Cooking Oil
2 tablespoon Massaman Curry Paste Check that your variant is vegan/vegetarian as required
200 ml Coconut Milk ⅔ Cup + 3 tablespoon
250 ml Vegetable Stock 1 Cup
1 tablespoon Brown Sugar
1 tablespoon Light Soy Sauce
1 Lime
15 g Pistachio Nuts 2 tablespoon

Remove the tofu from the packet and wrap it in kitchen paper to soak up excess moisture.
Pour the boiling water over the tamarind pulp, lightly mash with a fork and allow it to sit for 15 minutes, then mash again and pass it through a sieve.
Bring a small saucepan (15cm or 6") of well-salted water to a boil and add the new potatoes, and boil them for 15-20 minutes or until they are almost cooked. Then drain and set aside.
Cut the tofu into 25mm (1") cubes and sprinkle it with the garlic salt, then place it in the oven and cook it at 180°C or 350°F for 15 minutes.
Cut the shallots in half, peel them, then cut them into thin half-moon shapes (1-2mm).
Top and tail the green beans, then cut them into 3-4cm (1¼-1½") lengths.
Crush the cardamom pods with the side of a knife to crack them open a little.
Heat a wok over medium-high heat and add the star anise, blade of mace, cloves and cardamom pods, then toast for 60 seconds.
Pour in the cooking oil and add the sliced shallot, and stir-fry for 1-2 minutes.
Add the massaman curry paste and cook for 60 seconds, stirring constantly.
Pour in the coconut milk and vegetable stock and stir.
Have a taste and add the brown sugar, tamarind and then juice from the lime to your taste.
Cook the sauce for 2-3 minutes.
Add the tofu and potatoes and cook for a further 2 minutes.
Throw in the green beans and cook for a final 1-2 minutes.
Serve sprinkled with chopped pistachio nuts.

Remember to remove the mace, cloves, star anise and cardamom pods before serving