Thai Massaman Curry with Aubergine and Tofu

Thai Massaman Curry with Aubergine and Tofu

Made With Our Thai Massaman Curry -
2 SERVES
SERVES 2-3
prep
10 MINS PREP
20 MINS COOK
15 MINS COOK
This vegetarian Thai recipe is full of comforting flavours and wonderful ‘meaty’ textures. Cook it in just 15 minutes for the perfect warming meal.
Anjum Signature

Tailored to Taste
Our Massaman is complex and flavourful and a wonderful sauce to pair with your vegetables. This is a really delicious tofu and aubergine curry with some added beans for crunch and, well, a little more veg. Tofu puffs have a lovely chewy texture and can be found in Asian markets. If you can’t find them, use firm tofu instead. You can add this in as it is sold or pan fry for some added texture. Massaman is generally finished with some roasted peanuts - we have added some cashews, which you can keep in, leave out or change for other nuts.
Ingredients
  • 1 pack of The Spice Tailor Thai Massaman Curry
  • 1 tbsp of vegetable oil
  • 100g of shitake or chestnut mushrooms, halved
  • 125g of tofu puffs, halved (normal firm tofu if you can’t get or make tofu puffs)
  • 150g of aubergine, cubed
  • 50g of french beans, cut into 2.5 cm lengths
  • 40g of roasted cashew nuts, lightly crushed or whole
Method
  1. Heat the vegetable oil in a pan and fry the herbs and spices from the whole spice and aromatic sachet for 10 seconds.
  2. Add the mushrooms, tofu and aubergine. Sauté for 3-4 minutes.
  3. Add the base sauce from the smaller pouch and fry for a few seconds.
  4. Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
  5. Simmer for a few minutes or until the vegetables are cooked.
  6. Stir in the cashew nuts, season to taste and serve.
Tailored to Taste
Our Massaman is complex and flavourful and a wonderful sauce to pair with your vegetables. This is a really delicious tofu and aubergine curry with some added beans for crunch and, well, a little more veg. Tofu puffs have a lovely chewy texture and can be found in Asian markets. If you can’t find them, use firm tofu instead. You can add this in as it is sold or pan fry for some added texture. Massaman is generally finished with some roasted peanuts - we have added some cashews, which you can keep in, leave out or change for other nuts.
  • 1 pack of The Spice Tailor Thai Massaman Curry
  • 1 tbsp of vegetable oil
  • 100g of shitake or chestnut mushrooms, halved
  • 125g of tofu puffs, halved (normal firm tofu if you can’t get or make tofu puffs)
  • 150g of aubergine, cubed
  • 50g of french beans, cut into 2.5 cm lengths
  • 40g of roasted cashew nuts, lightly crushed or whole
  1. Heat the vegetable oil in a pan and fry the herbs and spices from the whole spice and aromatic sachet for 10 seconds.
  2. Add the mushrooms, tofu and aubergine. Sauté for 3-4 minutes.
  3. Add the base sauce from the smaller pouch and fry for a few seconds.
  4. Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
  5. Simmer for a few minutes or until the vegetables are cooked.
  6. Stir in the cashew nuts, season to taste and serve.
MADE WITH OUR DELICIOUS
Thai Massaman Curry
A wonderfully complex and deeply aromatic curry with a flavourful blend of classically Indian spices and Thai aromatics. Perfect with sliced beef or delicious with tofu, vegetables, chicken, duck, lamb and seafood.
£3.10
( / )
113p per 100g
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