New Potato And Tofu Massaman Curry V Vg Food

NEW POTATO AND TOFU MASSAMAN CURRY (V) (VG)

Steps:

• Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
• Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
• In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
• Add the potatoes and tofu and coat in the paste.
• Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
• Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
• For the Massaman curry paste:
• Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
• Add the lime zest to the paste

MASSAMAN CURRY - MASSAMAN CURRY RECIPE | KATHYS VEGAN KITCHEN

Steps:

• Begin by sauteing the shallots, onions, garlic, lemongrass, and ginger.
• Add about 1/4 cup of the vegetable broth to prevent sticking.
• Add the Massaman Curry Paste, the Thai Chili Paste, peanut butter, and half of the coconut milk.
• Reduce heat and stir to prevent coconut milk from burning.
• Then, add the potatoes.
• Pour remaining vegetable broth over the potatoes and bring to a boil.
• Next, add the carrots and mushrooms.
• Stir and bring to a boil.
• Cover and reduce to simmer for 10 minutes, allowing the potatoes and carrots to cook through.
• Test the potatoes to make sure they are almost done before going to the next step (this will depend on how large you cut your potatoes).
• Now, uncover the pot and add the remaining coconut milk.
• Stir, bring to a boil.
• Add red peppers and broccoli (these vegetables are added last to ensure they are cooked the least amount of time, so they are not overcooked).
• Make sure the broccoli and carrots are submerged in the fluid so they cook.
• Cook for 6-8 minutes, testing the broccoli to make sure it isn't overcooked.