Massaman Curry with Eggplant and Tofu
A rich, fragrant Thai curry made with roasted eggplant, seared tofu, and tender potatoes simmered in a creamy coconut massaman sauce. Naturally vegan and full of warm, sweet, and tangy flavor in every bite.
Equipment
- Large Dutch oven or wok
- Baking sheet
- Chef's knife
- Tofu press
Ingredients
- 14 oz extra firm tofu pressed and cubed
- 1 medium eggplant cut into 1-inch cubes
- 2 tbsp vegetable oil divided
- 1/2 cup massaman curry paste
- 14 oz full-fat coconut milk 1 can
- 1 cup vegetable broth
- 2 medium Yukon gold potatoes peeled and cubed
- 1 small onion sliced
- 3 cloves garlic minced
- 2 tbsp tamarind paste
- 2 tbsp brown sugar or palm sugar
- 2 tbsp soy sauce or tamari
- 1/4 cup roasted peanuts chopped
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 4 cups cooked jasmine rice for serving
Instructions
- Press the tofu under a heavy object wrapped in a clean towel for 15 minutes to remove excess water, then cut into 1 inch cubes.
- Preheat the oven to 400°F. Toss the cubed eggplant with 1 tablespoon of oil and spread on a baking sheet. Roast for 20 to 25 minutes, until golden and tender.
- Heat the remaining oil in a large pot over medium heat. Sear the tofu for 5 to 7 minutes, turning occasionally, until golden on most sides, then remove and set aside.
- In the same pot, cook the sliced onion for 3 to 4 minutes until softened. Add the garlic and massaman curry paste and cook, stirring constantly, for 2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth. Add the cinnamon stick and bay leaves and bring to a gentle simmer.
- Add the cubed potatoes and simmer uncovered for 15 to 18 minutes, until fork tender.
- Stir in the tamarind paste, brown sugar, and soy sauce. Taste and adjust the seasoning as needed.
- Return the roasted eggplant and seared tofu to the pot and simmer for 5 more minutes to let the flavors meld.
- Remove the cinnamon stick and bay leaves. Stir in half the peanuts, then ladle into bowls, top with remaining peanuts, and serve hot over jasmine rice.
Notes
Press the tofu well to avoid a watery sauce, this is the most common mistake when making this curry. The curry tastes even better the next day once the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Use full-fat coconut milk for the richest texture.