New Potato And Tofu Massaman Curry V Vg Recipes

NEW POTATO AND TOFU MASSAMAN CURRY (V) (VG)

New potato and tofu massaman curry (v) (vg) image

This smooth yet spicy vegan curry packs a tasty punch. It's filled with New potatoes and peanuts and is the perfect mid-week meal.

Provided by seasonalspuds

Time 55m

Yield Serves 4

Number Of Ingredients 38

Ingredients

350g New/Baby potatoes
60g Massaman curry paste (shop bought or homemade)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to serve
350g New/Baby potatoes
60g Massaman curry paste (shop bought or homemade)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to serve
1 red onion, peeled and quartered
15g (half a pack) of fresh coriander
2 sticks of lemongrass, hard outer layers peeled off
3cm piece of ginger, peeled
4 cloves of garlic, peeled
3 red chillies, stalk and seeds removed
2 tsp brown sugar or palm sugar
2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 white pepper
2 tsp ground cumin
1 tbsp vegetarian fish sauce (optional)
A pinch of salt
zest of 1/2 lime to finish

Steps:

Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
Add the potatoes and tofu and coat in the paste.
Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
For the Massaman curry paste:
Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
Add the lime zest to the paste

MASSAMAN POTATO CURRY

Massaman Potato Curry image

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks

Provided by PinkCherryBlossom

Categories Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

750 ml coconut milk
400 g potatoes, in chunks
50 g roasted peanuts, crushed
1 large onion, chopped
5 tablespoons water
75 g brown sugar
2 teaspoons salt
3 cardamom pods
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves
6 small red chilies
2 garlic cloves, halved
1 teaspoon ground cinnamon
1/2 inch gingerroot, peeled and chopped
2 shallots, chopped
1 stalk lemongrass, chopped
1/2 lime, juice of

Steps:

First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
Turn down heat and add spuds to cook for 6 minutes.
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
Simmer until the potatoes are tender.
Serve with rice or naan bread.

Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1

MASAMAN, MASSAMAN, MUSSUMAN CURRY TOFU

Masaman, Massaman, Mussuman Curry Tofu image

While Masaman Curry is commonly served with beef, I love the texture tofu adds to this spicy-sweet dish. You can use any protein you like, other common meats are chicken or shrimp. I use Mae Ploy Masaman Curry found at Asian grocery stores or higher-end grocery stores. Why spend $9+ on a single serving when you can make it at home for cheap and feed an army? I love this dish! Just typing the word 'curry' makes my mouth water. As an authentic alternative to sugar and lime juice use 1 T. sugar and 1 T. tamarind juice

Provided by Hadice

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

14 ounces tofu, fried and cubed
1 (14 ounce) can coconut milk
2 -4 tablespoons masaman curry paste
1/2 cup water
1/2 small yellow onion, diced
2 carrots, peeled and sliced
1 medium potato, peeled and cubed
2 bay leaves
1 cinnamon stick
1/4 cup unsalted dry roasted peanuts
2 tablespoons sugar
1 tablespoon lime juice

Steps:

In a saucepan, stir fry curry paste with half the can of coconut milk until combined. Add remaining coconut milk and heat until boiling.
Add remaining ingredients (except sugar and lime juice) and cook until potatoes and carrot soften and start to absorb flavors. About 20 minutes.
Remove bay leaves and cinnamon stick, add sugar and lime juice and gently stir until combined.
Serve over jasmine rice and top with crushed peanuts.
*Note: For a variation try one small potato and one small sweet potato.

Nutrition Facts : Calories 396.5, Fat 26.8, SaturatedFat 17.5, Sodium 120.2, Carbohydrate 32.8, Fiber 5.4, Sugar 15.6, Protein 12.3

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