Tofu Massaman Curry

• servings: 10 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

4 ounces Massaman curry paste (can of curry paste)

3 tablespoons vegetable or coconut oil

2 tablespoons garlic, chopped

24-28 oz unsweetened coconut milk, full fat.

2 cups chicken or vegetable stock

1/2 teaspoon ginger

3 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon Worcestershire sauce

1 onion

1 block tofu (baked) or other meat preference

4 medium golden potatoes, 1” dice

2 carrots, 1” dice

2 tablespoons peanut butter

1/2 cup peanuts (to top)

sriracha sauce (to taste)

red pepper flakes (to taste)

jasmine rice (cooked)

Directions

Curry Paste

Heat oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. Add garlic and cook 1 min.

Add 3/4 of your coconut milk and stir until well blended. Add ginger, brown sugar, soy sauce, lime juice, peanut butter and Worcestershire. Bring to a boil.

Veggies

Slice onions pole to pole. Peel and dice potatoes. Peel and slice carrots. Add the potatoes, carrots, and onions and stir until everything is well mixed. Cover and simmer for about 20-25 minutes or until potatoes are fork tender. Add in cooked protein. Serve hot over Jasmine rice and garnish with cilantro, limes, and/or peanuts if desired.

Nutrition

• Calories: 235 kcal
• Total Fat: 18 g
• Saturated Fat: 11 g
• Cholesterol: 16 mg
• Sodium: 399 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 7 g