Tofu and Chickpea Massaman Curry

I love the flavors of Massaman curry. This recipe is a take on those flavors but with a twist. Traditionally Massaman curry is made with chicken, beef, or tofu. I chose the tofu version for this recipe and added chickpeas for protein instead of potatoes and peas for more veggies. You can make the red curry paste from scratch or go to a local Thai or Asian market and pick up a pre-made version. I like to buy a few cans of the Maesri brand curry pastes on hand for busier nights. Surprisingly, I haven’t found a huge discrepancy in quality or flavor of the dish. I was pleased with how quickly the recipe came together and how flavorful the dish turned out to be. If you make a large batch of the curry paste before hand it makes for a perfect week day dinner that comes together quickly and easily.

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Tofu and Chickpea Massaman Curry

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 Servings

Calories 300 kcal

Ingredients

• 2 tbsp sesame oil or red chili oil
• 2 large purple shallot minced
• 2 cloves garlic minced
• 2 tsp dried lemongrass or 1 stalk bruised
• 2 inch knob ginger minced
• 13.5 oz coconut milk
• 30 oz chickpeas washed and drained
• 1 cup peas
• 4 oz red curry paste
• 2 tsp cinnamon ground
• 2 tsp cardamom ground
• 1 cup heavy cream or half & half
• 16 oz extra firm tofu drained/patted dry and cut into 1 inch cubes
• 3 tbsp tamarind concentrate
• 1 tsp palm sugar or brown sugar
• 1 tbsp fish sauce or to taste
• 1 lime juice
• 4 servings rice
• handful cilantro chopped for garnish
• handful roasted peanuts for garnish (optional)

Instructions

1. In a large sauce pot, heat the oil over medium high heat.
2. When the oil is hot, add the curry paste and cook until fragrant, about 2 minutes.
3. Add the coconut milk to the pot and stir until incorporated with the curry paste.
4. Add the shallot, ginger and garlic and cook for several minutes, covered.
5. Stir in the tofu, peas, chickpeas, cinnamon, cardamom, heavy cream, tamarind concentrate, lemongrass, lime juice, palm sugar and fish sauce.
6. Bring to a simmer and cook on low for about 20 minutes, uncovered. Taste and adjust, adding more tamarind, lime, palm sugar or fish sauce if desired.
7. While the curry simmers, cook the rice as directed on the package.
8. Ladle the curry over the rice and garnish with cilantro and peanuts if using.

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