I put this together for all of us the other night, including my vegan son. I though it came out pretty dang good and I loved the chew from the fried tofu.
Vegan Coconut Curry with Masaman Curry Paste
2 cans coconut milk (fewer ingredients are better)
1 can Maesri brand Masaman curry
6-7 cloves garlic, minced
3 large carrots, peeled and cut into ½ inch chunks
2 orange fleshed sweet potatoes, each 6-7 inches long and about 2 inches in diameter, peeled and cut into ¾ inch cubes (should yield about 2 cups)
3 medium white (Irish) potatoes, peeled and cut into3/4 inch pieces (should yield about 2 cups)
8 ounces brown mushrooms, stems trimmed, then mushrooms cut into quarters
1 large red bell pepper, seeded, de-ribbed and cut into 1 inch pieces
½ large yellow bell pepper, seeded, de-ribbed and cut into 1 inch pieces
1 shorty can of pineapple rings packed in pineapple juice, three rings removed, drained well, and cut into 1/4” pieces (I got my pineapple from a short can of Dole pineapple, packed in juice)
1 large onion, cut into 1 inch dice, layers separated
1- 10 ounce package of fried tofu, ¾ inch sized pieces (if you cannot find the fried, use a big package of firm fresh tofu, drained well, pat-dried and cut into ¾ inch pieces)
salt as necessary
In a large dutch oven pour the first can of coconut milk, then bring it to a boil and add the whole can of curry paste; reduce heat to medium. Mix paste in well, and allow to cook for a few minutes.
Add the garlic and cook briefly. Add the second can of coconut milk, the carrots, sweet and white (Irish) potatoes and mushrooms, push them down to see if they all will be covered by the curry mixture. If necessary, add a small amount of water to allow everything to be covered, mix gently. Bring to a boil.
Reduce heat to low boiling and cook for 15- 20 minutes; the vegetables should just be starting to get tender; *make sure you catch the potatoes just when when they start to get tender* as you don't want to overcook them while adding the rest of the ingredients.
Add the bell peppers, pineapple and onions and cook until the carrots are just done (the carrots seem to take just slightly more time to cook). Stir in the tofu, mix gently but well and bring to a boil then remove from heat, cover and let set for 10 minutes. Taste and and adjust seasoning with salt, if necessary (i feel this did need some salt, so don't avoid this unless you are watching your sodium intake).
Serve over hot jasmine rice.
Vegan Coconut Curry with Masaman Curry Paste
2 cans coconut milk (fewer ingredients are better)
1 can Maesri brand Masaman curry
6-7 cloves garlic, minced
3 large carrots, peeled and cut into ½ inch chunks
2 orange fleshed sweet potatoes, each 6-7 inches long and about 2 inches in diameter, peeled and cut into ¾ inch cubes (should yield about 2 cups)
3 medium white (Irish) potatoes, peeled and cut into3/4 inch pieces (should yield about 2 cups)
8 ounces brown mushrooms, stems trimmed, then mushrooms cut into quarters
1 large red bell pepper, seeded, de-ribbed and cut into 1 inch pieces
½ large yellow bell pepper, seeded, de-ribbed and cut into 1 inch pieces
1 shorty can of pineapple rings packed in pineapple juice, three rings removed, drained well, and cut into 1/4” pieces (I got my pineapple from a short can of Dole pineapple, packed in juice)
1 large onion, cut into 1 inch dice, layers separated
1- 10 ounce package of fried tofu, ¾ inch sized pieces (if you cannot find the fried, use a big package of firm fresh tofu, drained well, pat-dried and cut into ¾ inch pieces)
salt as necessary
In a large dutch oven pour the first can of coconut milk, then bring it to a boil and add the whole can of curry paste; reduce heat to medium. Mix paste in well, and allow to cook for a few minutes.
Add the garlic and cook briefly. Add the second can of coconut milk, the carrots, sweet and white (Irish) potatoes and mushrooms, push them down to see if they all will be covered by the curry mixture. If necessary, add a small amount of water to allow everything to be covered, mix gently. Bring to a boil.
Reduce heat to low boiling and cook for 15- 20 minutes; the vegetables should just be starting to get tender; *make sure you catch the potatoes just when when they start to get tender* as you don't want to overcook them while adding the rest of the ingredients.
Add the bell peppers, pineapple and onions and cook until the carrots are just done (the carrots seem to take just slightly more time to cook). Stir in the tofu, mix gently but well and bring to a boil then remove from heat, cover and let set for 10 minutes. Taste and and adjust seasoning with salt, if necessary (i feel this did need some salt, so don't avoid this unless you are watching your sodium intake).
Serve over hot jasmine rice.