Vegetable Massaman Curry

🛒 Ingredients

• Coconut milk (full-fat) 100 g · 230 kcal
• Vegetarian Massaman curry paste 15 g · 40 kcal
• Potatoes, cubed 100 g · 80 kcal
• Carrots, sliced 30 g · 12 kcal
• Onion, diced 38 g · 15 kcal
• Red bell pepper, diced 38 g · 10 kcal
• Broccoli florets 38 g · 10 kcal
• Firm tofu, cubed 50 g · 75 kcal
• Roasted peanuts, unsalted 13 g · 75 kcal
• Tamarind paste 4 g · 10 kcal
• Gluten-free soy sauce 8 g · 5 kcal
• Kaffir lime leaves 0 g · 0 kcal
• Cinnamon stick 0 g · 0 kcal
• Star anise 0 g · 0 kcal
• Cardamom pods 0 g · 0 kcal
• Vegetable oil 7 g · 60 kcal
• Palm sugar 8 g · 30 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the massaman curry paste and sauté for 2-3 minutes until fragrant.
2. Add a small amount of coconut milk (about 1/4 cup) and stir well, bringing it to a simmer to allow the flavors to bloom.
3. Pour in the remaining coconut milk, add the cinnamon stick, star anise, cardamom pods, and lime leaves. Bring to a gentle simmer.
4. Add the cubed potatoes and carrots, then simmer for 15-20 minutes, or until the vegetables are tender-crisp.
5. Stir in the diced onion, bell pepper, broccoli florets, and cubed tofu. Continue to simmer for another 5-7 minutes.
6. Add the tamarind paste, palm sugar, and soy sauce. Stir until the sugar dissolves and the flavors are well combined.
7. Finally, stir in the roasted peanuts and cook for another 2-3 minutes to heat through. Serve hot, garnished with fresh cilantro if desired, typically with jasmine rice.