Vegan recipe

Tofu Massaman Curry

Prep 15 mins
Cook 30 mins

Tofu Massaman-Inspired Curry using a homemade curry paste.
When you know how, curries are super simple to whip up from scratch, and they pack in a BUNCH of ridiculously good flavours. This homemade massaman paste is paired with fried Authentic Tofu chunks, a bunch of veggies and creamy coconut milk for the ultimate Thai curry night!

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For the paste
100g roasted unsalted peanuts
2 shallots
thumb-sized piece of ginger
1 red chilli
1 lemongrass stalk
2 cloves garlic
1 tsp garam masala
1 tsp cumin
1 tsp cumin seeds
60ml coconut milk

For the curry
1 large red pepper
200g fine green beans
70 g chopped spinach
1 pack of Cauldron Quick and Tasty Tofu
400ml tinned coconut milk
1/2 lime
fresh coriander


  1. To make the paste simply pop all of the ingredients in the Kenwood food processor and flip the switch to ‘1’ and blend until smooth
  2. Save a heaped tbsp of the mix (for the tofu) then add the paste to a large frying pan with a drizzle of oil and lightly fry for around 2-3 minutes
  3. Add in the chopped pepper, fine green beans and the rest of the coconut milk to the curry and simmer on a low heat
  4. Take the tofu out of the pack, drain and mop up the excess liquid with a towel, then cut into cubes and fry in a non stick pan with the leftover tbsp of curry paste, once it has turned golden on each side add to the curry with the chopped spinach
  5. Stir through the fresh lime juice, season with salt to taste, garnish with the fresh coriander and enjoy