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–+ servings
vegan massaman curry with tofu and aubergine

Vegan Massaman Curry

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people

Ingredients:

Baked Tofu

Curry

  • 1 tbsp coconut oil
  • 2 shallots sliced
  • 1 tsp cumin seeds
  • 40 g red curry paste either homemade or shop bought
  • pinch Grated nutmeg omit if you don't have
  • 1 tsp Ground coriander
  • 1 Cinnamon stick
  • 1 tbsp Tamarind paste
  • 100 g Peanut butter
  • 1/2 tbsp Vegan fish sauce optional
  • 1 tbsp Tamari soy sauce
  • 2 Aubergines diced
  • 400 ml full-fat coconut milk
  • 500 ml Vegetable stock
  • handful peanuts to serve

Instructions:

Bake the tofu

  • Heat up the oven to 220° (conventional), 200° (fan), and line a baking tray with baking parchment
  • Mix together the baked tofu ingredients: sesame oil, soy sauce, and the tofu. And then sprinkle on the cornflour until well coated
  • Place the tofu on the lined tray and cook in the oven for 20 minutes. Once cooked, set aside to cool

Curry

  • Meanwhile, mix the paste in with the peanut butter, coriander, nutmeg and tamarind sauce and set aside
  • Heat the coconut oil in a saute pan and cook the shallot and cumin seeds for about 5 mins (or until softened)
  • Add the paste mix to the pan and stir until fully incorporated
  • Pour in the vegan fish sauce and soy sauce to the pan and fry off until the liquid is evaporated
  • Slowly stir the coconut milk into the pan and mix it as you do
  • Stir in the aubergine and the stock. Bring to the boil before reducing the heat and simmering for about 20 minutes, or until the aubergine is soft and the sauce has thickened. If you like your Massaman Curry to be more liquidy you can always add more coconut milk or plant-based milk to thin it out before serving
  • Whilst the aubergine is cooking, cook your rice according to packet instructions
  • Stir in the baked tofu and cook through for another few minutes before serving inside a big bowl with the rice served on the side