Vegan Tofu Massaman Curry

Heat 1 tablespoon of coconut oil in a large skillet or Dutch oven over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

In the same pan, add the remaining tablespoon of coconut oil. Add the diced onion and sauté for 4-5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the massaman curry paste to the pan, stirring constantly for 1-2 minutes to toast the spices and release their aromas.

Pour in the full-fat coconut milk and vegetable broth, stirring well to dissolve the curry paste.

Add the cubed potatoes and sliced carrots to the pot. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the vegetables are fork-tender.

Stir in the tamari, coconut sugar, and lime juice. Taste and adjust seasonings as needed.

Add the cooked tofu and baby spinach to the curry. Stir gently and cook for 2-3 minutes until the spinach is wilted and the tofu is heated through.

Serve warm, garnished with chopped peanuts, alongside steamed jasmine or brown rice.