Facebook Tofu and Vegetable Neatball Massaman Curry Recipe | The Spice Tailor

Tofu and Vegetable Neatball Massaman Curry

I have always loved meatballs and don’t see why vegetarians and vegans shouldn’t enjoy the same pleasure. In India, we have many veggie “neatball” dishes, so we have used that an inspiration for this Thai style curry.
  • 3-4serves
  • 15mins prep
  • 20mins cook
Tofu and Vegetable Neatball Massaman Curry
I have always loved meatballs and don’t see why vegetarians and vegans shouldn’t enjoy the same pleasure. In India, we have many veggie “neatball” dishes, so we have used that an inspiration for this Thai style curry.
Made with
Thai Massaman Curry

Thai Massaman Curry

4.9 (41)

Share with friends

Ingredients

  • 1 pack The Spice Tailor Thai Massaman Curry
  • 200g extra firm tofu, drained
  • 150g oyster mushrooms, cleaned and torn in half
  • 10g fresh coriander, chopped
  • 2 rounded tbs. fresh breadcrumbs
  • 40g green beans, sliced and sautéed in a little oil
  • 40g red peppers, finely chopped
  • 2 tbsp. veg oil and extra for frying
  • Salt or soya sauce to taste

Method

  1. In a frying pan, heat 1 tbs. of oil and fry the mushrooms and brown all over. Season and cook for another minute and remove from the pan and set aside.
  2. In the same pan, heat ½ tsp. oil, add the green beans, stir-fry for 2 minutes, then add the peppers and a little salt and cook for another 2 minutes. Place these in a bowl.
  3. Place the tofu and half of the cooked mushrooms in a food processor and blitz until smooth. Chop the other half of the mushrooms and add to the bowl along with the coriander, breadcrumbs and tofu mushroom mix. Mix together, season to taste and form into walnut sized balls, there should be around 16.
  4. In a large frying pan, heat the remaining oil and fry the tofu balls, browning all over. Set aside.
  5. Add the spices from the spice sachet into the pan and stir-fry for 10 seconds. Add in the Massaman paste and coconut sauce from the two pouches and bring to a simmer. Add in the little neatballs and simmer for 2-3 minutes, adding a little water for a thinner consistency if eating with rice.

Related recipes
Crispy Tofu and Roast Veggie Thai Green Curry by Sneh Roy
View Recipe
Paneer Tikka Masala with Roasted Tomatoes
View Recipe
Paneer Tikka Masala
View Recipe
Lightly Spiced Shakshuka with Spinach
View Recipe
Coconut Egg Curry
View Recipe
Egg and Chickpea Biryani with Caramelised Onion
View Recipe
Paneer and Pea Biryani
View Recipe
Paneer and Spinach Biryani
View Recipe
Tandoori Paneer Samosas
View Recipe
Paneer, Pea and Mushroom Masala
View Recipe
Oven-Baked Vegetable and Tofu Ratatouille
View Recipe
Thai Massaman Curry with Aubergine and Tofu
View Recipe
Classic Tandoori Paneer Stuffed with a Beetroot and Raisin Filling
View Recipe
Cheats Egg Curry
View Recipe
Ricotta-stuffed Aubergines in a Spiced Tomato and Spinach Sauce
View Recipe
PLT Sandwich
View Recipe
Vegetarian Mixed Mushroom, Tofu and Courgetti Thai Green Curry
View Recipe

Explore All Recipes

Featured Recipes
Our Ranges
Useful Links
Contact Us
  • contact@thespicetailor.com
  • 0844 870 9184
Follow Us on Social
Terms & Conditions | Privacy Policy | Cookie Policy | Site Map | United Kingdom [change]
© Copyright The Spice Tailor 2019