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AI-generated food photograph of a vegan Thai Massaman Curry with Smoked Tofu and Seasonal Vegetables
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Thai Massaman Curry with Smoked Tofu and Seasonal Vegetables

This aromatic Thai Massaman Curry transforms smoked tofu and seasonal German vegetables into a rich, plant-based delight that's as kind to the planet as it is to your taste buds. Ready in just 45 minutes, it's the perfect Saturday evening comfort food that will transport you to Thailand while using ingredients from your own backyard.
Course Main Course
Cuisine Thai
Keyword Curry, deepseek, winter
Prep Time 25 minutes
Cook Time 20 minutes
Rice cooker 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 780kcal
Author Deepseek R1

Equipment

  • 1 Rice Cooker
  • 1 Wok

Ingredients

Main components

  • 400 g smoked tofu
  • 400 ml coconut milk (1 can)
  • 2 tbsp Massaman curry paste
  • 200 g white Basmati rice

Vegetables

  • 2 carrots
  • 1 red bell pepper
  • 200 g button mushrooms
  • 1 small broccoli head

Aromatics & seasoning

  • ginger (thumb-sized piece)
  • 3 cloves garlic
  • 1 tbsp Tamarind paste (substitute: 1 tbsp lemon juice + ½ tsp sugar)
  • 1 tsp ground coriander
  • ½ tsp turmeric

Optional enhancements

  • soy sauce
  • chopped spring onions
  • Thai basil
  • Peanuts

Instructions

  • Rice base: Rinse 200g basmati rice and cook in your Reishunger rice cooker (1:1.5 rice-to-water ratio).
  • Prep (15 min): Dice tofu into 2cm cubes. Slice carrots into coins, bell pepper into strips. Separate broccoli into florets. Mince garlic and grate ginger.
  • Curry foundation: In your wok, heat 1 tbsp sesame oil over medium heat. Sauté garlic and ginger until fragrant (~1 min). Add Massaman paste + coriander/turmeric, toast 2 min.
  • Simmer (20 min): Pour in coconut milk + 200ml water. Add carrots and broccoli, simmer 10 min. Add bell peppers, mushrooms, and tofu – cook 8 min. Stir in tamarind (or lemon-sugar mix).
  • Finish: Adjust seasoning with soy sauce. Garnish with chopped spring onions.

Notes

Serving suggestion:
Accompany with a crisp German Riesling or Thai Lime Soda (made from fresh lime juice, sparkling water, and a touch of palm sugar) to complement the curry's richness.
 
Allergens:
  • Soy
  • Gluten (if optional soy sauce is used). Use gluten-free soy sauce instead.
  • Peanuts (if optional peanuts are used as garnish). You may use cashews instead.
  • Check the ingredients of your Massaman curry paste and the Tamarind paste!
 
Non-vegan alternative:
Wild-caught sardines have a carbon footprint similar to the one of smoked tofu. Make sure they are MSC-certified to ensure ecosystem-friendly fishing.
 
Emission Hotspots:
  • Rice farming
  • Tofu processing
  • Shop to home transportation, if a combustion car is used
 
Sustainability tips:
  • Buy climate-friendly rice grown using regenerative farming techniques instead of conventional rice
  • Use regular instead of smoked tofu
  • Walk or bike to the supermarket and farmer’s market
  • Buy organic vegetables to reduce chemical intake and enhance biodiversity
  • Peel and slice the broccoli stem and use it in the recipe
  • Give the carrot greens and ends and the remaining broccoli parts to your guinea pigs 🐹
  • Freeze any leftovers, or put them in the fridge for next day’s lunch
  • Freeze leftover curry paste and coconut milk in ice cube trays
  • Buy the vegetables on your local farmer’s market to avoid plastic packaging
  • Buy locally produced instead of imported tofu
  • Use leftover rice for a creative breakfast, e.g. for a morning congee or kimchi fried rice