Tofu massaman curry

Tofu massaman curry

Tags

Rice
Curry

Cook

Ingredients

  • 400g eggplant, batons
  • 1 bag tofu puffs
  • 4 shallots, quartered
  • 3 cloves garlic, minced
  • 2cm ginger, grated
  • 2 tins coconut milk
  • 4 tbsp red curry paste
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ tsp nutmeg
  • 2 lemongrass stalks, bashed
  • 2 tbsp peanut butter
  • 4 kaffir lime leaves
  • 1 tbsp tamarind paste
  • 1 tbsp light brown sugar
  • 3 potatoes, peeled and cubed
  • 2 carrots, peeled and diced
  • 200g rainbow chard, chopped
  • 1 tsp vegan fish sauce
  • Cooked rice

Steps

  1. Preheat oven to 200°C. On a lined tray add eggplant and drizzle with oil. Add salt and mix. Roast for 25 minutes.
  2. In the wok add oil, once hot add the shallots and cook until translucent. Add the garlic and ginger and cook until fragrant.
  3. Add two tablespoons of coconut milk, the curry paste, cumin, cinnamon and lemongrass and cook for a few minutes, stirring often, to release the aromatics.
  4. Pour in the coconut milk, along with the peanut butter, lime leaves, tamarind paste, sugar and potatoes.
  5. Bring to a simmer. Cook for a few minutes then add the carrot. Simmer until the potatoes and carrot are almost softened.
  6. Meanwhile add oil to a large pan on medium. Once oil is shimmering add the chard stems. Cook for a minute then add the leaves. Cook until wilted.
  7. Take the chard off heat. Stir through the fish sauce.
  8. Add the tofu and eggplant to the pan with the curry. Stir in and simmer for five minutes.
  9. Serve the curry with rice in shallow bowls, with the chard mix spooned over the top.