Simple Massaman Vegetable Curry With Tofu

I’ve got great news on the progress front with our diet!

Simple Massaman Vegetable Curry with Tofu |

Dave has officially declared that he LIKES Indian and Thai food!!!! This is a HUGE break through for him and it is going to make things soooooo much easier on me making dinner now, haha. Indian and Thai recipes make some of the easiest and most delicious vegan food. And I swear they make up almost 75% of vegan recipes I come across.

Simple Massaman Vegetable Curry with Tofu |

Now, to understand why this is such a massive breakthrough for him, you’ve got to understand where my husband started from… He HATED anything ‘stir-fry‘ or ‘casserole-like’ where all the food was mixed together and especially if a sauce was added to the party. He wanted his peas to be plain and his mashed potatoes to be simple and his steak to be well-seasoned. And each of these things sat nicely in their own corners of the plate. If they touched it was still cool. But! If I took that steak and cut it into chunks, mixed it with his peas in a sauce, and topped it with the mashed potatoes, say something like a shepherd’s pie? NO WAY. He was out. I’d have to make a separate meal for him. So you can see now why I am rejoicing about his finally crossing over to enjoy a variety of ethnic foods… which just happen to be my personal favorite :D

Simple Massaman Vegetable Curry with Tofu |

This Massaman Curry was actually deemed worthy enough to be placed on the regular rotation for dinner. He enjoyed it that much. Another surprise since it is peanut butter based and that is SO not him. But he loved it!

Simple Massaman Vegetable Curry with Tofu |

Classic Massaman Curry is a bit different and a heck of a lot more complicated than the recipe I created for you here. Usually it involves making a ‘massaman paste‘ out of spices and dried chiles and also uses some red curry paste and tamarind concentrate. Personally, these kinds of things are really hard for me to find. But I love this dish so much when I go out to eat at Thai restaurants that I really wanted to make some at home. And I wanted you to be able to too. So I simplified things!

Without the addition of the red curry paste you don’t get that classic RED color, but you can amp up the cayenne pepper to suit your taste to get the same spicy-sweet-savory combination. Or! If you’ve got the red curry paste go ahead and add in a tablespoon or two. Trust me, I would if I could.

Simple Massaman Vegetable Curry with Tofu |

4.9 from 7 reviews
Massaman Vegetable Curry With Tofu
Serves: 4 servings
  • 2 tablespoons coconut oil or organic canola oil
  • ¼ teaspoon turmeric
  • 1 tablespoon cumin seeds
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 2-inch knob ginger, peeled and grated/minced
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼-1/2 teaspoon cayenne pepper
  • ¾ teaspoon sea salt, plus more to taste
  • 1 cup peeled and sliced carrots
  • 2 cups ½-inch cubed peeled potatoes (from about 2 medium potatoes)
  • 1 (13.5-ounce) can coconut milk
  • 1 cup water
  • 1 red bell pepper, seeded and sliced
  • ⅓ cup peanut butter
  • 2 tablespoons natural cane sugar
  • 1 (14-ounce) package extra-firm tofu (drained, pressed and baked- see note*)
  1. Heat oil in large skillet over medium-high heat. Add turmeric and cumin seeds and cook until the seeds sizzle, about 30 seconds.
  2. Add the onion and cook until brown, about 5 minutes, stirring occasionally.
  3. Add garlic and ginger and cook 2 minutes, stirring occasionally.
  4. Add cinnamon, cardamom, cloves, cayenne, salt, carrots, potatoes, coconut milk, and water. Reduce heat and simmer 15 minutes, covered.
  5. Add red pepper, peanut butter, sugar, and tofu. Continue to simmer, covered, an additional 10 minutes or until vegetables are tender.
  6. Taste and adjust seasonings as desired.
*TO BAKE TOFU: Preheat oven to 350°F and line a sheet pan with parchment paper. Cut tofu into ½-inch cubes. Sprinkle with some Garam Masala if you would like to season it. Bake 15 minutes, toss, and bake an additional 10-15 minutes or until edges begin to turn golden-brown.
Add some extra flavor and texture to your curry with some golden raisins or peanuts!
Use 1-2 tablespoons Thai red curry paste if available to get a more authentic sauce.



23 Responses to “Simple Massaman Vegetable Curry With Tofu”

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  • Darcey March 12, 2015, 12:10 pm

    I made this last night for dinner and it was delicious! :)

  • lmachell March 13, 2015, 8:14 am

    Yay!! I love when you make my recipes Dar! Glad you liked it.

  • Katie March 29, 2015, 1:30 am

    Hey – just wondering if you usually put any curry powder in it at any point? I made it tonight and really enjoyed it, but I probably added a couple teaspoons of curry powder to pull the flavours together. Maybe it’s just me. Anyways, I will definitely be returning to it.. it was great! Thanks again for your site!

  • lmachell April 1, 2015, 7:06 am

    I don’t. Curry powder is actually one of my least favorite spices. And it is actually not a traditional flavor in Massaman curry. But! If you like it and enjoyed it’s flavor in this dish, then good for you for following your culinary gut! Glad that you enjoyed it.

  • Julie May 4, 2015, 12:17 am

    excellent recipe – made a very delicious dinner tonite – hubby loved it too!

  • McKenzie October 3, 2015, 12:28 am

    absolutely love this curry recipe! It’s simple yet delicious and my husband loves it too which is a huge breakthrough as well!! Thank you so much!

  • Stacey December 9, 2015, 9:33 pm

    I made this last night, it was great! I added a little curry powder and some red curry paste too. I skipped out the tofu, and just stir fried a bunch of veggies separately and added them after all the cooking was done. The sauce was soooooo tasty! Thanks so much!

  • lmachell January 27, 2016, 8:47 pm

    Happy to hear that you liked it Stacey!

  • Paul January 10, 2016, 10:56 pm

    My wife made this for dinner last night with friends. All are big fans of typical Massaman Curry at Thai restaurants. This was a huge hit and everyone loved it. A few had to get seconds. Recommend you also add a Yummly button to your recipes. It is my favorite recipe search app and could help with traffic.

  • lmachell January 27, 2016, 8:35 pm

    So happy to hear that it was enjoyed! And thank you for the tip, I will look into it.

  • Kathy D. August 11, 2016, 1:23 pm

    The whole family loved this recipe. It’s now one if my favs! Thank you for sharing!

  • Courtney August 18, 2016, 6:45 pm

    Looks like an excellent recipe! I am excited to try it, but I was wondering if it was possible to omit the sugar? I am a type one diabetic and even the tiniest bit of sugar throws me for a loop.

  • Evan December 26, 2016, 10:26 pm

    Can’t wait to try this! Is light coconut milk ok or do you reccommend full-fat?