Tofu Massaman Curry
with Green Beans, Zesty Rice and Peanuts
Our Tofu Massaman Curry is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 war 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.
Ingredients
150
Jasmine Rice
280
Firm Tofu
(Contains Soya)
80
Green Beans
1
Carrot
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
½
Lime
1
Thai Style Spice Blend
(Contains Sesame)
50
Massaman Curry Paste
200
Coconut Milk
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
300
Water for the Rice
100
Water for the Curry
Nutritional information
Utensils
Instructions
Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
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).
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper.
Trim the green beans and cut into thirds. Trim and quarter the carrot, then chop into roughly 1cm thick pieces. Peel and grate the garlic (or use a garlic press).
Crush the peanuts in the unopened sachet using a rolling pin. Zest and cut the lime into wedges.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the tofu until browned all over, 6-7 mins. Turn frequently to ensure they don't burn.
Add the carrot and stir-fry until starting to soften, 3-4 mins more.
Stir in the garlic, Thai style spice blend (add less if you'd prefer things milder) and massaman curry paste. Cook, stirring frequently, until fragrant, 1 min.
Pour the coconut milk, veg stock paste and water for the curry (see pantry for amount) into the pan. Stir to combine and bring to a simmer.
Stir in the green beans and allow everything to cook, stirring occasionally, until the sauce has slightly thickened and the beans are tender, 8-10 mins.
Once the beans are cooked, remove the curry from the heat. Add a splash of water if it's a little thick.
Add a squeeze of lime juice, then taste and season with salt, pepper and more lime juice if needed.
When ready, fluff up the rice with a fork. Stir through the lime zest, then share between your bowls.
Spoon the tofu curry over the rice and sprinkle with the peanuts to finish.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
