Tofu and Peanut Massaman Curry with Jasmine Rice
54 min 1 serving 1000 kcal · 40 g proteinLevel: Expert
The nutritionist's note
Dry-toasting whole spices before grinding releases their volatile oils: the difference from pre-ground spices is considerable. A very calorie-dense dish, best kept for heavy training days.
Ingredients
1 serving
- firm tofu180 g
- cooked jasmine rice200 g
- coconut milk150 ml
- peanuts40 g
- potatoes150 g
- coconut oil12 g
- tamarind paste10 g
- massaman spices6 g
Method
- 1
Dry-toast the whole spices, then grind them in a mortar.
- 2
Sweat the spice paste in the coconut oil for 4 minutes to open the aromas.
- 3
Add the coconut milk, tofu, potatoes and peanuts, and cook for 30 minutes.
- 4
Adjust with tamarind and serve over the jasmine rice.
Nutrition facts
per serving
| Energy | 1000 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 100 g |
| Fat | 48 g |
| Fibre | 13 g |
| Iron | 7.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- peanuts
- coconut
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