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