Description
This One Pan Vegan Massaman Curry is a rich and comforting Thai-inspired dish that combines tender tofu, hearty potatoes, and vibrant vegetables in a creamy coconut curry sauce. Baked in a single casserole dish, this recipe offers an easy, flavorful meal perfect for weeknight dinners or meal prep, served best with jasmine rice and fresh lime to brighten every bite.
Ingredients
For the Curry Sauce
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh ginger
- 1 tablespoon light brown sugar
- 3 tablespoons massaman curry paste
- 1 15.5 ounce can full-fat coconut milk
- 1/2 cup water
- 2 tablespoons soy sauce or tamari
Vegetables and Tofu
- 10 ounces gold potatoes, cut into 1” pieces
- 1 large carrot, peeled and sliced into 1/2” pieces
- 1 small or 1/2 medium yellow onion, ends trimmed and cut into 1/2″ strips
- 16 ounces extra firm tofu, pressed
- 1/4 cup roasted unsalted peanuts
For Serving
- 1 lime, quartered
- Fresh chopped cilantro (optional)
- Cooked jasmine rice
Instructions
- Prep: Preheat your oven to 420°F (215°C) and set aside a 9×13 inch casserole dish. If your dish has a lid, keep it handy for baking; otherwise, aluminum foil will do.
- Curry Sauce: In the baking dish, combine the minced garlic, fresh ginger, light brown sugar, massaman curry paste, soy sauce, full-fat coconut milk, and water. Whisk everything together thoroughly until the curry paste is fully incorporated into the liquid, forming a smooth sauce.
- Assemble: Add the prepared potatoes, carrot slices, and onion strips into the curry sauce in the baking dish. Stir well to coat the vegetables evenly. Next, distribute the pressed tofu and roasted peanuts over the top of the curry mixture. Cover the dish with the lid or tightly with aluminum foil.
- Bake: Place the covered casserole dish on the middle rack of the preheated oven. Bake for 45 to 50 minutes, or until the potatoes are fork-tender and cooked through.
- Serve & Store: Remove the dish from the oven and uncover. Let it sit for about 5 minutes to cool slightly and allow flavors to meld. Serve the curry over cooked jasmine rice with a squeeze of fresh lime juice and a sprinkle of chopped cilantro if desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Press the tofu beforehand to remove excess water for better texture and absorption of flavors.
- Massaman curry paste can vary in heat; adjust the amount to taste.
- For a gluten-free version, use tamari instead of soy sauce.
- If you don’t have a covered casserole dish, tightly seal the dish with aluminum foil to trap steam during baking.
- Leftovers reheat well on the stovetop or microwave; add a splash of water or coconut milk to loosen the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
