• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

May 26, 2016 By Tina Dawson Leave a Comment

Thai Tofu Massaman Curry

Created by Tina Dawson on May 26, 2016

  • Prep Time:10m
  • Cook Time:20m
  • Total Time:30m
  • Serves: 4
  • Yield: About 6 cups

Ingredients

  • 7 tbsp. of the Massaman Curry paste (the heat was just right, adjust according to your spice preference).
  • 14 oz / 400ml Coconut milk
  • 1/2 onion, chopped
  • 2 medium carrots, chopped into large pieces
  • 1 medium potato, peeled and chopped
  • 2 bay leaves
  • 1 stick of cinnamon
  • 1 c water
  • 1/4 c roasted peanuts
  • 1 tsp. vinegar/lime juice
  • 10 oz tofu, cut into cubes. Spread 1tsp oil in a pan, and roast the tofu cubes until golden brown.
  • 1/2 c moong dal sprouts (optional)
  • Salt to taste
  • 1/2 c roasted peanuts to serve (optional)

Instructions

  1. Add half of the coconut milk and the Massaman curry paste to a large pan. Let it come to a boil.
  2. Add the remainder of the coconut milk, chopped onions, carrots, potato, bay leaves, cinnamon and water.
  3. Cover and cook over a medium flame for about 20 minutes, until the potatoes and carrots are cooked.
  4. Add peanuts and vinegar. Adjust salt to taste.
  5. Turn off heat, add the tofu (and sprouts, if using), stir and serve hot with cooked rice!
Source: Adapted from Food.com
  • Print

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Potato Witch Fingers - a Halloween treat inside a cloche jar on a table with fog, skull, cactus, cauldron and dried branches

BAKED Potato Witch ‘Fingers’

Pouring saffron and cardamom infused almond milk into a Russian tea glass

Badam Milk with saffron, cardamom and pistachios

'Cheesy' Fox Nut Pops with Nutritional yeast and Garlic

‘Cheesy’ Fox Nut Pops with Nutritional yeast and Garlic

Pouring homemade Almond Milk into a bottle via a red funnel

Homemade Almond Milk that lasts longer!

Copyright © 2019 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Reject Learn More
Privacy & Cookies Policy

Necessary Always Enabled