• 350g New/Baby potatoes
• 60g Massaman curry paste (shop bought or homemade – recipe below)
• 1 tbsp brown sugar
• 280g tofu
• Handful of fresh coriander
• 400ml coconut milk
• 1 tbsp vegetable oil
• 1 tbsp cornflour
• Handful of crushed unsalted peanuts
• 1/2 red chilli, thinly sliced
• 1 tsp butter
• 1 lime to serve

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Massaman Curry Paste:

• 1 red onion, peeled and quartered
• 15g (half a pack) of fresh coriander
• 2 sticks of lemongrass, hard outer layers peeled off
• 3cm piece of ginger, peeled
• 4 cloves of garlic, peeled
• 3 red chillies, stalk and seeds removed
• 2 tsp brown sugar or palm sugar
• 2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp white pepper
• 2 tsp ground cumin
• 1 tbsp vegan "fish" sauce (optional)
• A pinch of salt
• Zest of 1/2 lime

1. Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
2. Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
3. In a deep-sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
4. Add the potatoes and tofu and coat in the paste.
5. Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
6. Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts, and a wedge of lime.

Massaman Curry Paste

1. Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
2. Add the lime zest to the paste.