Celebrated chef and food writer Meera Sodha has unveiled a thoroughly updated version of her popular massaman curry, confessing that life events since the original 2018 recipe have inspired this delicious new take.
The Story Behind The Updated Curry
Sodha openly admits this isn't her first massaman curry recipe, but explains that significant personal milestones have shaped this 2025 iteration. The chef has had a baby, experienced a breakdown, travelled back to Thailand, and eaten numerous massaman curries since her original publication, all contributing to this refined approach.
Where the previous version required making a paste from scratch, Sodha's new philosophy embraces convenience without compromising on taste. She specifically wanted the funk and soul that a quality ready-made curry paste provides, using it as a springboard to create a satisfying weeknight dinner with minimal fuss.
Meera Sodha's Massaman Tofu and Potato Curry Recipe
This hearty vegan curry serves four people and requires just 15 minutes of preparation and 45 minutes of cooking time. Sodha offers a crucial tip for fellow vegans, noting that not all vegan fish sauces are equal and specifically recommending the Thai Taste brand for its quality.
The ingredient list includes rapeseed oil, 450g of extra-firm tofu torn into pieces, shallots, red curry paste, ground cumin, cinnamon, lemongrass, coconut milk, peanut butter, Maris Piper potatoes, rainbow chard, vegan fish sauce, and mild red chillies for serving alongside jasmine rice.
Cooking Method and Serving Suggestions
The cooking process begins by frying the torn tofu until golden, then sautéing shallots before adding spices and curry paste to release their aromas. Coconut milk, peanut butter, and potatoes join the pot to simmer until the potatoes become tender, with the fried tofu returning to the pan for the final five minutes.
Meanwhile, the rainbow chard gets a quick stir-fry before being seasoned with vegan fish sauce. Sodha suggests serving the curry in shallow bowls with rice, the chard mixture spooned over the top, and a small bowl of fish sauce with sliced chillies on the side for diners to adjust seasoning to their preference.
Food enthusiasts can join Meera Sodha at a special Guardian culture event on Wednesday 26 November, hosted by Nish Kumar and featuring writers Stuart Heritage and Tim Dowling, with Georgina Lawton hosting You Be The Judge live. The event is available both in London and via livestream.
