Massaman Curry with Tofu

Ingredients

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Massaman Curry Paste
• 1 Yellow Onion
• Diced
• 2 cloves Garlic
• Minced
• 1 whole Knob Of Fresh Ginger (About 3/4 Inch Size)
• Peeled And Minced
• 2 cans Light Coconut Milk (14 Oz Cans)
• 3 Tablespoons Brown Sugar
• 1/2 Tablespoons Tamarind Paste
• 13 cups Peanut Butter
• 1 whole Lime
• Juiced
• 1/2 Tablespoons Low-Sodium Tamari Or Soy Sauce
• 1- 1/2 pound Potatoes
• Chopped Into 1/2 Inch Chunks
• Peels Left On (I Used Yukon Gold)
• 1 Large Carrot
• Peeled And Chopped
• 1 Small Zucchini
• Sliced Into Half-Coins (You Can Use Up To 2)
• 5 ounces
• weight Mushrooms
• Sliced (I Used Baby Bella)
• 2 Vine-Ripened Tomatoes
• Cut Into Wedges
• 1 can Baby Corn
• Drained And Chopped (10 Oz Can)
• 8 ounces
• weight Firm Or Extra Firm Tofu
• Cubed
• Roasted Peanuts
• For Topping
• Brown Rice For Serving

Instructions

1. Cook rice according to package instructions, using your preferred serving size and making enough for 6 servings.
2. Heat coconut oil in a large deep pan (use one with a lid because youll need it later) over medium heat.
3. Add the curry paste and mash it into the oil until combined and hot.
4. Stir onion, garlic and ginger into the curry mixture.
5. Saute for a few minutes until very fragrant and slightly softened.
6. Whisk in the coconut milk.
7. Add the brown sugar, tamarind paste, peanut butter, lime juice, and tamari and whisk to incorporate.
8. Add potatoes and carrots.
9. Cover the pot and bring to a simmer.
10. Simmer for about 20 minutes (depending on the size of your potato chunks), or until potatoes are tender.
11. Add zucchini, mushrooms, and any other veggies you might be using that need to cook for a few minutes.
12. Simmer for 2-3 minutes.
13. Finally, stir in the tomato wedges, baby corn, and tofu.
14. Remove from heat and let it sit for a minute or two until tofu is heated through.
15. Serve over rice and top with roasted peanuts.
16. Adapted from The Gluten Free Vegan.