Tofu and Vegetable Massaman Curry.
I thought it was time for another vegetarian curry. This recipe is from the Sanitarium site that they post once a week. The hubby usually makes dinner on the day/s that I work (what a gem) and this Massaman was fantastic and healthy. The kids tried it and thought it was ok, but "please don't make us eat it again" was their response. This is a lovely dish for all those Thai fans.

Ingredients
250g hard Tofu, cut into 3cm cubes
2 tablespoons curry powder
1/4 cup cornflour
1/4 oil
1 red onion, diced
2 small cloves garlic, crushed
1/4 cup vegetarian massaman curry paste
400ml light coconut milk
200g potatoes cut into 2cm cubes
2 medium carrots, peeled and cut into 2cm pieces
1 tablespoon brown sugar
2 tablespoons cornflour
juice of 1 lime
60g unsalted peanuts
1/4 cup torn coriander leaves, plus extra for garnish

Method
1. Pat tofu dry on kitchen paper, then toss in combined curry powder and cornflour.  Heat oil in a wok and add the tofu, fry until golden on all sides.
2. Heat remaining oil in a wok, add the onion, garlic and fry until golden.  Add 2 tablespoons of the curry paste, stir briefly, then add the light coconut milk and stir well.  Add all the remaining ingredients in turn except the tofu, coriander and peanuts.  Simmer gently for 40 minutes, until the potatoes are tender but not mushy.  Add brown sugar.
3. Combine cornflour and water and stir into curry to thicken.  Add lime juice and the tofu and most of the peanuts, reserving some for garnish. If curry is too thick add a little hot water.
4. Serve with rice and garnish with coriander and extra peanuts.

This keeps for 2 days in the fridge and is great with Basmati rice.

Enjoy!