What is Massaman Curry?
Massaman curry is a fusion of Thai and Indian cuisine. It is a popular dish amongst Thai food enthusiasts, due to its rich creaminess, mixed with subtle spicing, and peanuty goodness.
Is Massaman Curry Healthy?
The main ingredients in a massaman curry are peanut and coconut milk, which are pretty calorific. But that doesn’t mean you should avoid eating this, it is also full of healthy fats, vegetables and tofu.
If you are health conscious, sub the full-fat coconut milk for a light coconut milk.
Is Massaman Curry Vegan?
Not traditionally, no. Normally a massaman curry includes meat products, which we’ve subbed for aubergine and tofu. They are however normally dairy-free as coconut milk is used rather than dairy products.
We’ve baked the tofu to give it an extra meaty chicken-like texture, so you won’t miss the meat in this one!
Time to take that quick trip to Thailand!
Vegan Massaman Curry
- 1 block tofu - cubed
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tsp cornflour
- 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
- 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
- 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