Masaman Curry

Coarsely chop the carrot and onion. Finely chop the ginger, dice the tofu and put everything into a bowl.

• 1 Carrot (~ 3.4 oz)
• 1 Onion, yellow (~ 2.8 oz)
• ¾ in Ginger (~ 0.4 oz)
• 1.8 oz Smoked tofu

Peel the potatoes, cut into bite-size pieces and put into a second bowl.

• 5.3 oz Potatoes (w/o skin)

Heat the canola oil in a frying pan over low heat. Roast the curry paste, stirring constantly, for approx. 1-2 minutes.

• 2 tsp Canola oil
• ½ tsp Curry paste, red

Turn the heat to medium. Add the carrots, onions, ginger, and tofu and fry until the onions turn translucent.

Add the coconut milk and vegetable broth and bring to a boil.

• 1⁄3 cup Coconut milk
• ¾ cup Vegetable broth

Add the potatoes, bay leaf, cinnamon, sugar, curry powder, and soy sauce. Let simmer for approx. 25 minutes until the potatoes are tender.

• 1 Bay leaf (~ 0.1 oz)
• ½ tsp Cinnamon, ground
• 1 tsp Granulated sugar
• 1 tsp Curry powder
• 2 Tbsp Soy sauce, light

Cook the rice according to the package instructions.

• 1⁄3 cup Basmati rice

Serve the curry with rice and top with the peanuts.

• 2 Tbsp Peanuts, roasted

Enjoy your meal!