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Tofu Massaman Curry

Tofu Massaman Curry

with Green Beans and Zesty Rice

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This Tofu Massaman Curry is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Spicy
Allergens:SoyaPeanutSesameCelery

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

150 grams

Jasmine Rice

280 grams

Tofu

(ContainsSoya)

80 grams

Green Beans

1 unit(s)

Carrot

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(ContainsPeanut)

½ unit(s)

Lime

1 sachet

Thai Style Spice Blend

(ContainsSesame)

50 grams

Massaman Style Curry Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(ContainsCelery)

Not included in your delivery

100 milliliter(s)

Water for Curry

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3047 kJ
Energy (kcal)728 kcal
Fat35.0 g
of which saturates17.0 g
Carbohydrate75 g
of which sugars8.0 g
Protein28 g
Salt3.67 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Kitchen Paper
Cutting board
Knife
Garlic Press
Zester
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, drain the tofu and pat it dry with some kitchen roll. Chop the tofu into 2cm cubes. Trim the green beans and cut into thirds. Trim the carrot then slice into rounds about 1cm thick. Peel and grate the garlic (or use a garlic press). Finely chop the peanuts or put them in a freezer bag and crush them with the bottom of a pan. Zest the lime and cut into wedges.

3

Heat a drizzle of oil in a large frying pan on a medium-high heat. Once hot, add the tofu and fry, stirring occasionally until browned all over, 6-7 mins. Add the carrot, stir-fry until it has started to soften, 3-4 mins. Then add the garlic, Thai spice and Massaman paste. Cook, stirring frequently, until fragrant, 1 minute.

4

Pour in the coconut milk, water for the curry (see ingredients for amount) and vegetable stock paste, stir to combine and bring to a simmer. Add in the green beans and allow the curry to cook uncovered, stirring occasionally until the sauce is slightly thickened and the beans are tender, 7-8 mins.

5

Remove the curry from the heat. TIP: Add a splash of water if it's a bit thick. Add a squeeze of lime juice, then taste the curry and season to taste with salt, pepper and more lime juice if needed.

6

Fluff the rice with a fork and mix through the lime zest. Share the rice between your bowls and spoon over the tofu curry. Sprinkle over the peanuts and serve any remaining lime wedges alongside for squeezing over. Enjoy!