About the Recipe
This Massaman curry is rich, creamy, and deeply comforting. Potatoes and carrots simmer in coconut milk and fragrant curry paste, with seitan or crispy tofu added for a satisfying meal.
Ingredients
Protein Options
Seitan chicken
Crispy tofu
For the Curry
2 tbsp olive oil
1 small onion, diced
5 tbsp Massaman curry paste
2 cups potatoes, peeled and cut into bite-sized cubes
2 carrots, peeled and diced
2 cans (13.5 oz each) full-fat coconut milk
1½ cups water
1 tbsp light soy sauce or tamari
Preparation
Step 1
Heat the olive oil in a large pot or deep skillet over medium heat.
Step 2
Add the onion and cook for 5–7 minutes, until softened and translucent.
Step 3
Stir in the Massaman curry paste and cook for 1–2 minutes, stirring frequently, until fragrant.
Step 4
Add the potatoes, carrots, coconut milk, water, and soy sauce. Stir well.
Step 5
Bring to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 20–25 minutes, or until the vegetables are tender.
Step 6
Stir in prepared seitan chicken or crispy tofu and simmer for another 5 minutes.
Step 7
Taste and adjust the seasoning if needed.
Step 8
Serve over steamed white rice with warm naan. Garnish with fresh cilantro and toasted peanuts if desired.
