Massaman Curry with Potato, Tofu & Peanuts

Ingredients

For 2 portions

• 🥥 400ml coconut milk, canned
• 🌾 200g tofu
• 🥔 250g potato
• 🧅 1 medium onions
• 🥜 30g peanuts
• 🏺 1 Tbsp sunflower oil
• 🥣 40g curry paste
• 🫛 10g tamarind
• 🍯 1 Tbsp palm sugar
• 🥣 15ml soy sauce
• 🥤 100ml tap water

Method

1. Check your Massaman curry paste: many contain shrimp paste. Look for one labelled vegan or vegetarian.
2. Press the tofu between kitchen paper for 10 minutes, then cut into 2–3 cm cubes. Peel the potatoes and cut into 3 cm chunks. Cut the onion into thin wedges. Soak the tamarind in 3 tablespoons of hot water for 5 minutes, squeeze and strain.
3. Toast the peanuts in a dry pan for 3–4 minutes until golden, then set aside.
4. Heat the oil in a pot over medium heat. Fry the tofu for 5–6 minutes, turning, until golden on most sides. Lift out.
5. Spoon the thick cream from the top of the coconut milk can into the pot and simmer for 2 minutes until it starts to split and look oily. Add the curry paste and fry, stirring, for 2 minutes until fragrant and darker.
6. Add the rest of the coconut milk, the water, potatoes and onion. Simmer, partly covered, for 15–18 minutes until the potatoes are tender when pierced.
7. Return the tofu with most of the peanuts and simmer 5 minutes more.
8. Season with the palm sugar, soy sauce and tamarind water. Taste – it should be rich, slightly sweet and gently tangy.
9. Serve with jasmine rice, scattered with the remaining peanuts.