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Tofu and Vegetable Neatball Massaman Curry

Tofu and Vegetable Neatball Massaman Curry

Made With Our Thai Massaman Curry
2 SERVES
SERVES 3-4
prep
15 MINS PREP
20 MINS COOK
20 MINS COOK
This vegetarian tofu and mushroom neatball Massaman curry may be a real mouthful but it is sooo delicious and satisfying, it is perfect autumn food!
Anjum Signature

Tailored to Taste
I have always loved meatballs and don’t see why vegetarians and vegans shouldn’t enjoy the same pleasure. In India, we have many veggie “neatball” dishes, so we have used that an inspiration for this Thai style curry.
Ingredients
  • 1 pack The Spice Tailor Thai Massaman Curry
  • 200g extra firm tofu, drained
  • 150g oyster mushrooms, cleaned and torn in half
  • 10g fresh coriander, chopped
  • 2 rounded tbs. fresh breadcrumbs
  • 40g green beans, sliced and sautéed in a little oil
  • 40g red peppers, finely chopped
  • 2 tbsp. veg oil and extra for frying
  • Salt or soya sauce to taste
Method
  1. In a frying pan, heat 1 tbs. of oil and fry the mushrooms and brown all over. Season and cook for another minute and remove from the pan and set aside.
  2. In the same pan, heat ½ tsp. oil, add the green beans, stir-fry for 2 minutes, then add the peppers and a little salt and cook for another 2 minutes. Place these in a bowl.
  3. Place the tofu and half of the cooked mushrooms in a food processor and blitz until smooth. Chop the other half of the mushrooms and add to the bowl along with the coriander, breadcrumbs and tofu mushroom mix. Mix together, season to taste and form into walnut sized balls, there should be around 16.
  4. In a large frying pan, heat the remaining oil and fry the tofu balls, browning all over. Set aside.
  5. Add the spices from the spice sachet into the pan and stir-fry for 10 seconds. Add in the Massaman paste and coconut sauce from the two pouches and bring to a simmer. Add in the little neatballs and simmer for 2-3 minutes, adding a little water for a thinner consistency if eating with rice.
Tailored to Taste
I have always loved meatballs and don’t see why vegetarians and vegans shouldn’t enjoy the same pleasure. In India, we have many veggie “neatball” dishes, so we have used that an inspiration for this Thai style curry.
  • 1 pack The Spice Tailor Thai Massaman Curry
  • 200g extra firm tofu, drained
  • 150g oyster mushrooms, cleaned and torn in half
  • 10g fresh coriander, chopped
  • 2 rounded tbs. fresh breadcrumbs
  • 40g green beans, sliced and sautéed in a little oil
  • 40g red peppers, finely chopped
  • 2 tbsp. veg oil and extra for frying
  • Salt or soya sauce to taste
  1. In a frying pan, heat 1 tbs. of oil and fry the mushrooms and brown all over. Season and cook for another minute and remove from the pan and set aside.
  2. In the same pan, heat ½ tsp. oil, add the green beans, stir-fry for 2 minutes, then add the peppers and a little salt and cook for another 2 minutes. Place these in a bowl.
  3. Place the tofu and half of the cooked mushrooms in a food processor and blitz until smooth. Chop the other half of the mushrooms and add to the bowl along with the coriander, breadcrumbs and tofu mushroom mix. Mix together, season to taste and form into walnut sized balls, there should be around 16.
  4. In a large frying pan, heat the remaining oil and fry the tofu balls, browning all over. Set aside.
  5. Add the spices from the spice sachet into the pan and stir-fry for 10 seconds. Add in the Massaman paste and coconut sauce from the two pouches and bring to a simmer. Add in the little neatballs and simmer for 2-3 minutes, adding a little water for a thinner consistency if eating with rice.
MADE WITH OUR DELICIOUS
Thai Massaman Curry
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Thai Massaman Curry Kit
Thai Massaman Curry Kit

A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.

We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.

Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.

 

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