Instant Pot Massaman Curry with Tofu and Kabocha Squash
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1
(14-ounce) block firm tofu, drained
1 tbsp
coconut oil
1 lg
yellow onion, cut into 1-inch pieces
½ c
coconut cream
¼ c
Massaman curry paste
1
(11⁄2-pound) kabocha squash, seeded and cut into 1-inch cubes
1 c
coconut milk
1 c
loosely packed fresh Thai basil leaves
Hot steamed rice for serving
Low-Sodium Vegetable Broth
1 tbsp
extra-virgin olive oil
1 lg
yellow onion, diced
4
cloves garlic, smashed
2
large carrots, diced
4
celery stalks, diced
2 tsp
fine sea salt
2 tbsp
tomato paste
2 tbsp
nutritional yeast
8 c
water
1 tsp
black peppercorns
2
bay leaves
1
(3-ounce) bunch flat-leaf parsley
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.
Directions
Low-Sodium Vegetable Broth
- Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the onion, garlic, carrots, celery, and salt. Sauté for about 10 minutes, until the vegetables give up some of their liquid and begin to brown just a bit. Stir in the tomato paste and nutritional yeast, then add 1 cup of the water and use a wooden spoon to nudge loose any browned bits from the bottom of the pot. Add the peppercorns, bay leaves, parsley, and remaining 7 cups water, making sure not to fill the pot more than two-thirds full.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Soup/Broth setting and set the cooking time for 10 minutes at high pressure. (The pot will take about 20 minutes to come up to pressure before the cooking program begins.)
- Place a wire-mesh strainer over a large stainless-steel bowl. For a clearer broth, line the strainer with a double layer of cheesecloth.
- When the cooking program ends, let the pressure release naturally for 30 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat resistant mitts, lift out the inner pot and pour the broth through the prepared strainer into the bowl. Discard the vegetables. Let the broth cool to room temperature. (To speed the cooling process, set the bowl in a larger bowl containing an ice bath.)
- The broth can be used right away, stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 6 months.
Massaman Curry with Tofu and Kabocha Squash
- Cut the tofu into 1/2-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 1/2-inch cubes. Set aside.
- 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.
- Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 1 minute at low pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
- When the cooking 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.
- Ladle the curry into bowls. Serve piping hot with the rice on the side.
Steamed Rice
- Measure 1 cup dry rice into a wire-mesh strainer, then rinse under running water for 10 seconds, swishing the grains around. Set the strainer over a bowl and let the rice drain well, which should take about 1 minute. Remove the inner pot from the Instant Pot housing and pour the rice and an equal volume of water or broth into the inner pot. Jiggle the pot back and forth on the countertop so the rice settles in an even layer, then return the inner pot to the housing. Secure the lid and set the Pressure Release to Sealing.
- For white rice, select the Rice setting. The pot will adjust the cooking time automatically. For brown rice, select the Multigrain setting and set the cooking time for 25 minutes.
- When the cooking program ends, leave on the Keep Warm setting for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift out the inner pot. Use a rice paddle to scoop the rice out of the pot. Serve warm or freeze for later use.
- To freeze individual portions of rice, spread the hot rice in a thin layer on a rimmed baking sheet and let cool for about 20 minutes, until room temperature. Scoop the cooled rice into small plastic bags in single or double portions and seal closed. Slip the bags into 1-quart or 1-gallon ziplock plastic freezer bags, seal them closed, and freeze them flat. Rice will keep in the freezer for up to 2 months. When you’re ready to eat the rice, transfer it, still frozen, to a bowl, cover the bowl with a reusable silicone lid or plastic wrap, and heat in the microwave for 2 to 3 minutes, until piping hot.
Reprinted with permission from The Essential Vegan Instant Pot Cookbook by Coco Morante, copyright © 2019. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit Coco Morante © 2019.
