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One Pan Vegan Massaman Curry with Potatoes and Tofu

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.
Course Main
Cuisine Thai
Diet Gluten Free, Vegan, Vegetarian
Method Oven
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 457kcal
Author Caitlin Shoemaker

Ingredients

  • 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
  • 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
  • 1 lime quartered, for serving
  • Fresh chopped cilantro for serving (optional)
  • Cooked jasmine rice for serving
US Customary - Metric

Instructions

  • Prep: Preheat the oven to 420F and set a 9x13” casserole dish (bonus points if it has a lid!) aside
  • 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.
  • 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.
  • Bake: Bake in the middle rack of the oven for 45 to 50 minutes, until the potatoes can easily be pierced with a fork.
  • 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.

Video

Notes

  • Massaman Curry Paste: I like to use this Massaman Curry Paste, but if you can’t find any, Red Curry Paste will work with a few additional spices – add 1/2 teaspoon each of cumin, coriander, 1/8 teaspoon of cloves and cardamom, and a pinch of nutmeg to the baking dish along with the other ingredients in step 2.
  • Gluten-Free: Use gluten-free tamari or soy sauce to make this recipe gluten-free.
  • If Doubling the Recipe: You can still bake this curry in a 9x13 casserole dish, but bake for 60 to 65 minutes instead.

Nutrition

Calories: 457kcal | Carbohydrates: 31g | Protein: 16g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 609mg | Potassium: 929mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4330IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 7mg