Massaman Curry is a red curry with Persian influence, which combines creamy coconut milk, peanuts, and Thai and Indian spices. This version is vegan, made with sweet potatoes and bell peppers.
If making the crispy tofu, press it for 15 minutes according to the recipe.
Peel and dice veggies. Dice peppers and peeled sweet potatoes into medium-sized cubes.
Chop green onions, garlic, and grate ginger.
Stir-fry. Heat the saucepan or instant pot on stir-fry mode, add the coconut oil (if using) and add onions, garlic, and ginger.
Add the chopped sweet potatoes and red peppers.
Stir in the curry paste and peanut butter.
Pour the coconut milk, peanut butter, half of the chopped coriander, and cinnamon.
Add the vegetable stock, salt, and bay leaves. Cook for 20 minutes on the stovetop or for 10 minutes on the instant pot on LO-pressure cook mode.
Turn off the heat (or quick-release pressure from the instant pot).Optionally top with the green peas and adjust salt. Let the curry settle for 5 minutes before serving. Remove bay leaves.
Garnish with toasted peanuts and fresh coriander.
Notes
You can add any other vegetables you like; just make sure to adjust the seasonings, so the flavor remains the same.i.e. adding more curry paste, ~½ tablespoon curry for every cup of vegetables.