Tofu Massaman Curry

PREP TIME: 10 MINUTES

COOK TIME: 60 MINUTES

INGREDIENTS

• 1 brown onion
• 3 garlic cloves, crushed
• 1 jar Ayam’s Thai Massaman curry paste
• 2 jars coconut cream
• 2 cans crushed tomatoes
• 1 packet firm tofu
• 1 can chickpeas, drained and rinsed
• 1 medium sweet potato or ½ a butternut pumpkin
• Any veggies you like – I used:
• 1 head cauliflower
• 2 bunches broccolini
• 1 medium zucchini
  

INSTRUCTIONS

1. Heat a large pan over medium heat and drizzle in some olive oil.
2. Finely dice the onion and garlic, then sauté until fragrant.
3. Dice the tofu and sweet potato (or pumpkin) into bite-sized pieces and add to the pan. Cook for a few minutes.
4. Stir in the curry paste, making sure everything is well coated. Fry for 2–3 minutes until aromatic.
5. Pour in the coconut cream and crushed tomatoes. Rinse the cans with a splash of water and add that too.
6. Add all your veggies and chickpeas, then stir to combine.
7. Cover with a lid and bring to the boil. Once boiling, remove the lid, reduce the heat and let simmer for about an hour, or until the vegetables are tender.
8. Serve hot with rice.