Name: Easy 1-Pot Massaman Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 340 g extra-firm tofu, pressed and cubed; 2 tbsp avocado oil ((if avoiding oil, sub water and add more as needed)); 3 medium shallots, thinly sliced ((or sub 1 small onion)); 1 tsp whole cumin seed ((or sub powder)); 1 tsp whole coriander seed ((or sub powder)); 5 tbsp red curry paste ((we love Thai Kitchen brand)); 1.5 cups baby potatoes cut into bite-size pieces; 2 large carrots, peeled and diced 0.25-inch thick; 2 cans light fat coconut milk ((sub up to 1 can with full-fat coconut milk for creamier, richer curry — texture shown in photos above)); 1.5 cups water; 0.25 tsp ground cinnamon; 1 dash each cardamom ((if you don’t have, omit)); null null nutmeg ((if you don’t have, omit)); 3 tbsp coconut aminos ((or sub tamari or soy sauce, but start with less as they’re saltier)); 2 tbsp maple syrup ((or sub stevia to taste)); 2 tbsp peanut butter ((in place of traditional roasted peanuts — can sub roasted peanuts)); 2 tbsp lime juice ((or lemon)); null null Cauliflower Rice; null null Rice; null null Quinoa; null null Lime wedges; null null Fresh cilantro; null null Steamed or curried greens; null null Roasted salted peanuts, chopped

Instructions

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1

To keep it vegan-friendly, use extra-firm tofu, pressed and cubed (340 g). You can either add it directly to the curry in the last 10 minutes of cooking or sauté it in a little [avocado oil] and season with [salt], [pepper black], and [curry powder] before cooking the curry. Set aside, then add back in in the last few minutes of cooking for best results.
2

Heat a large pot or dutch oven over medium heat. Once hot, add avocado oil (2 tbsp) (or water) and shallots (3 medium). Sauté for minutes (2), stirring frequently. Turn down heat if browning too quickly.
3

Add whole cumin seed (1 tsp) and whole coriander seed (1 tsp) (or powder) and sauté for another [1-2 minutes], stirring frequently. Then add red curry paste (5 tbsp) and stir to combine. Cook for minute (1) more.
4

Add baby potatoes (1.5 cups) and carrots (2 large) and stir to coat. Cook for minutes (2). Then add cans light fat coconut milk (2 14-oz.), water (1.5 cups) (starting with the lesser amount), ground cinnamon (0.25 tsp), each cardamom (1 dash) and [nutmeg], coconut aminos (3 tbsp), maple syrup (2 tbsp), and peanut butter (2 tbsp). (Reserve lime juice (2 tbsp) for later).
5

The liquid should cover all of the ingredients — if it does not, add a bit more [coconut milk] or [water] to cover. Bring to a simmer over medium-high heat. Once it reaches a low boil, reduce heat to a simmer and cook for [10-15 minutes] uncovered. You don't want it boiling, so ensure it's cooking over low heat at a simmer. Add the cubed [tofu] now if not crisping separately.
6

Add lime juice (2 tbsp) in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more [lime juice] for acidity, [salt] or [coconut aminos] for saltiness, [red curry paste] for heat / more intense curry taste, [maple syrup] for sweetness, [cinnamon] or [nutmeg] for warmth, or [peanut butter] for creaminess / more intense peanut flavor. Stir and cook a few minutes more. Then turn off heat and let stand for at least minutes (5) before serving (this allows the flavors to meld).
7

To serve, divide between serving bowls and enjoy as is or with a side of [rice], [cauliflower rice], [quinoa], or [steamed or curried greens] (optional). Fresh [lime juice], [fresh cilantro], and [roasted salted peanuts, chopped] (optional) make lovely additions as well.
8

Store cooled leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat in the microwave or in a saucepan. Add more [water] or [coconut milk] as needed to rehydrate.