Vegan Massaman Curry
recipe

This delicious and spicy vegan Massaman curry combines the gentle taste of coconut with the richness of spices. It's a perfect dish that utilizes leftover vegetables from your fridge and fits well into a zero-waste theme.
Preparation Time: 40 minutes
Serving Size: 4-5 servings

Ingredients:

- 500 ml coconut milk
- 2 tbsp Massaman curry paste
- 2 garlic cloves, minced
- About 10 cm piece of ginger, finely chopped
- 1½ tbsp peanut butter
- 2-3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 eggplant, diced
- 1 large sweet potato, peeled and diced
- 2 carrots, sliced
- 1 onion, chopped
- 200 g firm tofu, diced
- Water as needed
- Oil for frying
- Juice of 1 lime
- Fresh cilantro or sliced basil for garnish

Instructions:

1. Heat 2 tbsp of oil in a wok and sauté the diced eggplant until it softens and gets some color. Remove and set aside.
2. Fry the tofu cubes in the pan until they are crispy. Remove and set aside.
3. Sauté the onion in the wok, then add the minced garlic and ginger, cooking for a moment.
4. Pour in the coconut milk and curry paste, stirring until the curry paste is dissolved.
5. Add the sweet potato cubes and carrot slices to the pan. Add water if necessary.
6. Bring the mixture to a simmer over medium heat until the liquid begins to thicken.
7. Stir in the pre-cooked eggplant and tofu cubes into the curry. Let it simmer until the sauce has thickened.
8. Squeeze the lime juice into the curry and mix well. Serve with rice or another side dish, and garnish with fresh cilantro or basil.
Nutritional Information (per serving, estimated):
Calories: 350 kcal
Protein: 12 g
Carbohydrates: 40 g
Fat: 18 g
Fiber: 6 g
Sugars: 6 g

Reviews: 3.07 (2343 reviews) ★★★★★ share