One Pan Vegan Massaman Curry with Potatoes and Tofu | From My Bowl
One Pan Vegan Massaman Curry with Potatoes and Tofu
10 mins prepServes 4
This Thai-inspired One Pan Vegan Massaman Curry might just be the easiest curry you’ll ever make. It’s a true dump and bake dinner that bakes tofu, peanuts, and vegetables in a massaman coconut curry sauce. Vegan, Gluten-Free and Nut-Free Options.
0 Prep: Preheat the oven to 420F and set a 9x13” casserole dish (bonus points if it has a lid!) aside
1 Curry Sauce: Add the garlic, ginger, sugar, curry paste, soy sauce, coconut milk, and water to the baking dish. Whisk well, until the curry paste has evenly combined into the liquid.
2 Assemble: Add the potatoes, carrot, and onion to the sauce. Mix well. Sprinkle the tofu and peanuts evenly on top, then cover the casserole dish with a lid or aluminum foil.
3 Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the potatoes can easily be pierced with a fork.
4 Serve & Store: Remove from the oven, uncover the baking dish, and let sit 5 minutes to cool slightly. Serve with a squeeze of lime and sprinkle of cilantro over rice, or as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
