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Vegan Massaman Curry

with baked tofu and aubergine
Course: Main Course
Cuisine: Asian
Keyword: Massaman
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