Massaman tofu curry

Thai curry in peanut butter and coconut milk? I discovered massaman curries in Virginia back when I was a carnivore. I do remember it being very good. It's just as delicious with a right balance of seasonal vegetables and tofu.

Thai-style massaman curry with kabocha squash and tofu

Sesame brown rice

I typically like to make my own curry pastes, but with the holidays around the corner and a huge prep list at hand, pre-packaged vegan yellow curry just had to do. The yellow curry paste was sauteed with additional ginger and garlic in grapeseed oil. Julienned red onions were added and sauteed until almost translucent. Carrots and kabocha squash were stirred in along with some water to help cook the vegetables. Smooth peanut butter was stirred in before the squash was fully cooked so that the peanut butter can melt into the curry paste. After which add enough water or vegetable stock to the simmer so that when tofu is added, they can swim around in the curry. Organic coconut milk, fresh lime juice, palm sugar, and kaffir lime leaves rounded out the remainder of the curry. Oh! And right during service, organic baby spinach was stirred in to the curry. The curry itself was incredibly flavorful and to avoid taste-bud competition, I left rice simple and stirred in some toasted sesame seeds.