Curry with Sweet Potatoes and Tofu

Get ready for the heat with this recipe. Crispy pan-fried tofu, veggies and tender sweet potato chunks are simmered in a peanutty Thai-spiced coconut curry sauce to create this flavorful vegan massaman curry.

Ingredients

For the Massaman Curry Paste

½ cup roasted peanuts

1 tbsp. ground coriander

1 tsp. cumin

½ tsp. ground cinnamon

¼ tsp. ground cloves

⅛ tsp. ground pepper

⅛ tsp. ground nutmeg

⅛ tsp. ground cardamom

1 tsp. ground turmeric

5-15 dried red chili peppers* soaked in water for about 10 minutes and seeded (use gloves!)

1 stalk of lemongrass, minced

1 three inch piece of fresh ginger root, sliced

4 garlic cloves

1 shallot

1 ½ tsp. lime rind

¼ cup soy sauce

¼ cup maple syrup

juice of 2 limes

For the Massaman Curry

2 (14 ounce) cans coconut milk

¼ cup homemade massaman curry paste, recipe above or 1 can of store bought

1 sweet potato, diced into ½” to 1″ cubes

2 cups fresh green beans, chopped to 1″ to 2″ pieces

1 red bell pepper, diced

1 lb extra firm tofu

about 1 tbsp. vegetable oil

about 4 scallions, sliced

¼ cup roasted peanuts, chopped

Instructions

To Make the Massaman Curry Paste

Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.

To Make the Massaman Curry

Drain and press tofu.

Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.

Add sweet potato, and allow to simmer about ten minutes.

Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender.

Taste test, and add a bit more curry paste if you’d like some extra umph.

While your veggies simmer, cut your tofu into bite sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned.

Add tofu to curry mixture. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.