Massaman Tofu & Potato Curry With Toasted Flaked Almonds, Organic Cultured Yoghurt, Blistered Green Beans & Garlic Naan

Total time37 min

Active time18 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Preheat oven and prepare equipment5m
2Prep and roast tofu and potatoes24m
3Warm flatbreads and curry sauce5m
4Plate and garnish the curry3m

37m total • 4/6 critical

0 min

5 min

10 min

15 min

20 min

25 min

30 min

35 min

37 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

⚡Critical stepPrep and roast tofu and potatoes

Cooking • 24 min • Start 5m

Cooking

Dry roast the flaked almonds

Cooking • 3 min • Start 5m • 16m slack

Cooking

Prep and fry green beans

Cooking • 10 min • Start 8m • 16m slack

Cooking

⚡Critical stepWarm flatbreads and curry sauce

Cooking • 5 min • Start 29m

Cooking

⚡Critical stepPlate and garnish the curry

Finishing • 3 min • Start 34m

Finishing

Nutrition Information

Calories809 kcal

Protein33.7g

Fat30.9g

Carbs81.1g

Fibre11.5g

Salt0.5g

Step-by-Step Instructions

Preheat oven and prepare equipment
5 min
Preheat your oven to 220°C / 200°C fan. Take out a roasting tray, a griddle pan or frying pan, and a saucepan.
Equipment: oven, roasting tray, griddle pan, frying pan, saucepan
Temperature: 220°C
Prep and roast tofu and potatoes
24 min
Tear the tofu into bite-sized chunks with your hands, aiming for pieces about 1.5–2 cm in size. Cut the baby potatoes into similar-sized pieces and add them to the roasting tray. Drizzle over some oil and season with salt and pepper. Place in the oven and roast for 18–20 minutes, or until golden brown and crispy at the edges.
Equipment: roasting tray, oven, knife, cutting board
Dry roast the flaked almonds
3 min
Place a griddle pan or frying pan over medium heat and dry roast (without oil) the flaked almonds until golden. Remove from the pan and set aside.
Equipment: griddle pan, frying pan
Prep and fry green beans
10 min
Return the pan to medium-high heat and add a drizzle of olive oil. While it heats up, trim the green beans and cut them into bite-sized pieces (or leave them whole if you prefer), then add them to the pan. Fry until they begin to char and blister, around 6–8 minutes. Season to taste with salt and pepper.
Equipment: griddle pan, frying pan, knife, cutting board
Warm flatbreads and curry sauce
5 min
When the tofu and potatoes have 5 minutes to go, place the garlic & herb flatbreads in the oven to warm for 2–3 minutes. At the same time, place your saucepan over medium heat, add the massaman curry sauce, and warm until piping hot, about 2–3 minutes. Once the potatoes and tofu are ready, remove them from the oven, add them to the warmed sauce, and stir to combine.
Equipment: oven, saucepan
Plate and garnish the curry
3 min
To serve, divide the tofu and potato massaman curry between serving bowls. Serve with the flatbreads and blistered green beans on the side. Finish with a dollop of organic soy yoghurt and a scattering of toasted flaked almonds . Enjoy!
Equipment: serving bowls