This Massaman Tofu Curry combines Thai tropical flavors with classic Indian spices, resulting in a creamy and luscious dish with complex flavors. It's a warm and comforting meal that will easily become your new favorite!
Massaman Curry is one of Thai's most popular dishes, due to its rich and luscious curry sauce and aromatic spices. It's on of the recipes I make on repeat - due to its comfort, affordability and ease to make! I love to make it when I was a student and store in to enjoy for dinner throughout the week.
It is known for its unique combination of flavors that sets it apart from other Thai curries. It draws inspiration from Indian cuisine, incorporating spices like cumin, coriander, cardamom, and cinnamon, which infuse the dish with warm and fragrant notes. This fusion of Thai and Indian influences results in a comforting and complex curry.
Check out Vegan Panang Curry, Vegan Butter Chicken and Vegan Curry Ramen with Panko Fried Tofu for similar recipes.
Why You'll Love This Recipe
This Massaman Tofu Curry is:
- Quick and Easy: This recipe is perfect for those who want a delicious meal without spending hours in the kitchen. With simple techniques and readily available ingredients like Thai red curry paste and common spices, you can whip up a flavorful Massaman Curry in no time.
- Meal Prep Friendly: If you're looking to plan ahead or save time during the week, this recipe is ideal for meal prep. Massaman Curry develops even richer flavors over time, so you can make a big batch and enjoy it throughout the week. Just store it in the fridge, and you'll have a tasty and satisfying meal ready whenever you need.
- Customizable and Flexible: One of the best things about this recipe is its versatility. You can easily adapt it to your taste preferences and dietary needs by adding your favorite vegetables or protein sources. It's a great way to use up ingredients you have on hand and make the dish uniquely yours.
- Fusion of Flavors: Massaman Curry combines influences from Thai, Indian, and Malay cuisines, resulting in a harmonious fusion of flavors. The blend of spices, herbs, and aromatic ingredients from these culinary traditions creates a unique and delicious taste experience that will leave you craving for more.
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Ingredients
This recipe uses the following ingredients:
- Onion
- Garlic
- Ginger
- Thai red curry paste
- Tofu
- Spices: coriander seeds, cumin seeds, and ground cinnamon
- Coconut milk
- Peanut butter
- Soy sauce
- Potatoes
- Carrots
- Lime juice
See recipe card for full quantity.
Instructions
Prepare the Tofu:
Use your hand to tear the tofu into bite-sized pieces.
In a separate small bowl, combine the curry powder, cumin powder, and soy sauce. Mix well.
Pour the marinade over the tofu cubes and gently toss to coat. Allow the tofu to marinate for at least 15 minutes.
Preheat the oven to 400°F (200°C). Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake or airfry for 20-25 minutes or until the tofu is golden and slightly crispy. flipping halfway. Set aside.
Make the Curry:
In a large pot, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent and fragrant.
Add the cumin seeds and coriander seeds to the pot. Stir and cook for another minute until the spices become aromatic.
Stir in the red curry paste and cook for an additional minute to release its flavors.
Add the cubed potatoes and sliced carrots to the pot. Pour in the coconut milk and enough water to cover the vegetables. Stir in the cinnamon, soy sauce, brown sugar, and peanut butter.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Add the baked tofu to the curry and mix well.
Remove the pot from heat and stir in the lime juice.
Serve the curry over steamed rice.
Garnish with fresh cilantro and lime wedges, if desired.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Massaman Tofu Curry
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Massaman Tofu Curry combines Thai tropical flavors with classic Indian spices, resulting in a creamy and luscious dish with complex flavors. It's a warm and comforting meal that will easily become your new favorite!
Ingredients
Tofu:
- 400g firm tofu
- 1 tsp curry powder
- ½ tsp cumin powder
- 1 tbsp soy sauce
Curry:
- 1 small onion (diced)
- 4 cloves of garlic (minced)
- 1 tsp minced ginger
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 tbsp red curry paste
- 3 medium potatoes
- 2 medium carrots
- 1 can (400ml) coconut milk
- 1 - 1 ½ cup water
- ¼ tsp cinnamon
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp peanut butter
- Juice of ½ a lime
Garnishes (optional):
- Cilantro
- Lime wedges
Instructions
Prepare the Tofu:
- Use your hand to crumble the tofu into pieces.
- In a separate small bowl, combine the curry powder, cumin powder, and soy sauce. Mix well.
- Pour the marinade over the tofu cubes and gently toss to coat. Allow the tofu to marinate for at least 15 minutes.
- Preheat the oven to 400°F (200°C). Place the marinated tofu cubes on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the tofu is golden and slightly crispy. Set aside.
Make the Curry:
- In a large pot, heat the cooking oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté until the onion becomes translucent and fragrant.
- Add the cumin seeds and coriander seeds to the pot. Stir and cook for another minute until the spices become aromatic.
- Stir in the red curry paste and cook for an additional minute to release its flavors.
- Add the cubed potatoes and sliced carrots to the pot. Pour in the coconut milk and enough water to cover the vegetables. Stir in the cinnamon, soy sauce, brown sugar, and peanut butter.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 15-20 minutes, or until the potatoes and carrots are tender. Add the baked tofu to the curry and mix well.
- Remove the pot from heat and stir in the lime juice.
- Serve the curry over steamed rice.
- Garnish with fresh cilantro and lime wedges, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Meal
- Method: stovetop
- Cuisine: Vietnamese
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