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Vegetarian
Thai Massaman Curry with Aubergine and Tofu
This vegetarian Thai recipe is full of comforting flavours and wonderful ‘meaty’ textures. Cook it in just 15 minutes for the perfect warming meal.
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Ingredients
Tips and Inspiration
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.
Method
Step one
Heat the vegetable oil in a pan and fry the whole herbs and spices from the sachet for 10 seconds.
Step two
Add the mushrooms, tofu, beans and aubergine. Sauté for 3-4 minutes.
Step three
Add the base sauce from the smaller pouch and fry for a few seconds.
Step four
Add the coconut milk from the larger pouch and 50ml water. Bring to a simmer and add the tofu.
Step five
Simmer for a few minutes or until the vegetables are cooked.
Step six
Stir in the cashew nuts, season to taste and serve.
Please ensure food is cooked through and piping hot before serving.
![thai massaman curry pack](https://uk.thespicetailor.com/wp-content/uploads/sites/9/2024/11/thai-massaman-curry.png)
Made with our delicious Thai Massaman Curry
The wonderfully complex fusion of herbs, spices and mellow coconut milk results in a deliciously moreish dish, perfectly balanced to create a delight for the senses. The aromatic notes of lemongrass and galangal are complemented by dry spices and sugar for a rich tapestry of flavour.
Perfect with sliced beef or delicious with tofu, vegetables, chicken, duck, lamb and seafood.
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