Thai Massaman Curry with Sweet Potatoes and TofuMassaman Curry Paste

• Vegan
• Gluten free

• Produce

  • 1 About 4 scallions
  • 1 tbsp Coriander, ground
  • 4 Garlic cloves
  • 1 three inch piece Ginger, fresh root
  • 2 cups Green beans, fresh
  • 1 stalk Lemongrass
  • 1 1/2 tsp Lime, rind
  • 2 Limes, juice of
  • 3/4 cup Peanut, roasted
  • 1 Red bell pepper
  • 5 Red chili peppers, dried
  • 1 Shallot
  • 1 Sweet potato

• Refrigerated

  • 1 lb Tofu, extra firm

• Canned Goods

  • 2 cans Coconut milk
  • 1/4 cup Curry paste, homemade

• Condiments

  • 1/4 cup Maple syrup
  • 1/4 cup Soy sauce

• Baking & Spices

  • 1/8 tsp Cardamom
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves, ground
  • 1/8 tsp Nutmeg, ground
  • 1/8 tsp Pepper, ground
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on connoisseurusveg.com

Description

Ingredients

• 1/2 cup roasted peanuts
• 1 tbsp. ground coriander
• 1 tsp. cumin
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/8 tsp. ground pepper
• 1/8 tsp. ground nutmeg
• 1/8 tsp. cardamom
• 1 tsp. turmeric
• 5-15 dried red chili peppers*, soaked in water for about 10 minutes and seeded (use gloves!)
• 1 stalk of lemongrass, minced
• 1 three inch piece of fresh ginger root, sliced
• 4 garlic cloves
• 1 shallot
• 1 1/2 tsp. lime rind
• 1/4 cup soy sauce
• 1/4 cup maple syrup
• juice of 2 limes
• 2 cans of coconut milk
• 1/4 cup of homemade curry paste (recipe below) or 1 can of store bought
• 1 sweet potato, diced into 1/2 to 1 cubes
• 2 cups fresh green beans, chopped to 1 to 2 pieces
• 1 red bell pepper, diced
• 1 lb extra firm tofu
• about 1 tbsp. vegetable oil
• about 4 scallions, sliced
• 1/4 cup roasted peanuts, chopped

Directions

• Place all ingredients in food processor bowl and process until a paste is formed, scraping bowl as needed.
• Drain and press tofu.
• Mix coconut milk and curry paste in large saucepan. Heat to a simmer, stirring frequently.
• Add sweet potato, and allow to simmer about ten minutes.
• Add green beans and simmer about another four minutes, and then add pepper and simmer another two minutes. Your broth should be thick and creamy by now and your veggies tender.
• Taste test, and add a bit more curry paste if youd like some extra umph.
• While your veggies simmer, cut your tofu into bite sized pieces. Heat oil over medium skillet, and pan fry tofu pieces on each side until slightly browned.
• Add tofu to curry mixture. Ladle onto plates or bowls and top with scallions and peanuts. Serve with rice.