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vegan tofu and aubergine massaman curry recipe

Vegan Massaman Curry

lucy johnson founder of edible ethics vegan recipe hubEdible Ethics
with baked tofu and aubergine
Course Main Course
Cuisine Asian
Servings 4 people

Ingredients
  

Baked Tofu

  • 1 block tofu - cubed
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp cornflour

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 soy sauce
  • 2 aubergines - diced
  • 400 ml full-fat coconut milk
  • 500 ml veggie stock
  • handful peanuts to serve

Instructions
 

Baked 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

  • 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 incorporate the coconut milk in the pan
  • Stir in the aubergine and the stock. Bring to the boil and cook for about 20 minutes, or until the aubergine is soft and the sauce is thick and gloopy
  • In the meantime sort out your rice
  • Stir in the baked tofu and cook through for another few minutes