Vegan Instant Pot: Massaman Curry with Tofu and Kabocha Squash Recipe

Vegan Instant Pot: Massaman Curry with Tofu and Kabocha Squash Recipe - If you’re a chili head, you’ll appreciate the generous amount of Massaman curry paste used in this Thai-style dish—it’s not shy on spice.
When buying your curry paste, do check the ingredients to make sure it is vegan. Aroy-D brand is a great choice. Their coconut milk is excellent and consistent in quality, too.

Serves 4
Vegan Instant Pot: Massaman Curry with Tofu and Kabocha Squash Recipe

Ingredients for Vegan Instant Pot: Massaman Curry with Tofu and Kabocha Squash Recipe:

  • 1 (14-ounce) block firm tofu, drained
  • 1 tablespoon coconut oil
  • 1 large yellow onion, cut into 1-inch pieces
  • ½ cup coconut cream
  • ¼ cup Massaman curry paste
  • 1 cup low-sodium vegetable broth
  • 1 (1½-pound) kabocha squash, seeded and cut into 1-inch cubes
  • 1 cup coconut milk
  • 1 cup loosely packed fresh Thai basil leaves
  • Hot steamed rice for serving

Directions for Vegan Instant Pot: Massaman Curry with Tofu and Kabocha Squash Recipe:

  1. Cut the tofu into ½-inch slices. Sandwich the slices in a single layer between double layers of paper towels or a folded kitchen towel and press firmly to wick away as much moisture as possible. Cut the slices into ½-inch cubes. Set aside.
  2. Select the high Sauté setting on the Instant Pot, add the coconut oil, and melt. Add the onion and sauté for 4 minutes, until the onion starts to brown. Add the coconut cream and curry paste and sauté for 2 minutes more, until bubbling and fragrant. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the pot bottom, then add the squash in a single layer.
  3. Secure the lid and set the Pressure unleash to sealing. Press the Cancel button to reset the cookery program. Then select the Manual or Pressure Cook setting and set the cooking time for 1 minute at low pressure. (The pot can take about ten minutes to return up to pressure before the cookery program begins.)
  4. When the cookery program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and stir in the coconut milk, then add the tofu. Press the Cancel button to reset the cooking program. Then select the Sauté setting. Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu. Press the Cancel button to turn off the pot. Gently stir in the basil.
  5. Ladle the curry into bowls. Serve piping hot with the rice on the side.

If you like, you can brown the tofu while the squash is cooking in the Instant Pot. Melt 1 tablespoon of coconut oil in a nonstick skillet over medium heat and sear the tofu for 3 minutes per side (6 minutes total), until it is lightly browned. Remove from the heat and set aside until it is time to add the tofu to the pot with the coconut milk.

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