Vegan Massaman Curry with Tofu

Toast your whole spices for a couple of minutes, at medium heat.
1 teaspoon coriander, 1 teaspoon cumin, Seeds of 2 cardamom pods
Keep the shallots and garlic unpeeled and finely slice the lemongrass and galangal. Remove the seeds from the dry chillis for a mild curry. Using the grill of your oven or a pan, roast the aromatics until they start to brown. You will need to remove the dry chillis before the rest of the ingredients as they burn easily.
3 shallots, 2 lemongrass stalks, 1 thumb-piece galangal, 3 garlic cloves, 2 dried chillis
Peel the shallots and garlic and add all the ingredients into a blender: whole toasted spices, roasted aromatics, ground spices, and miso paste.
1 teaspoon ground nutmeg, ½ teaspoon turmeric, ½ teaspoon white pepper, 1 teaspoon salt, 1 teaspoon miso paste
Blend until you have a smooth paste.

Before starting to cook the massaman, parboil the potatoes for 3-4 minutes in boiling water, drain the water and reserve for later.
2 big potatoes
(optional) Add some oil in a pan and panfry the tofu. Set aside. If you choose to add the tofu directly to the curry, add it during the first step when adding the massaman paste.
9 oz tofu
Add some of the coconut milk to a pot or wok with the massaman paste to medium heat. Keep stirring for 3-4 minutes or until fragrant. (if you choose to not cook the tofu beforehand, add it now).
4 tablespoon massaman curry paste
Add the parboiled potatoes, carrots, the rest of the coconut milk, and spices.
2 big potatoes, 400 ml coconut milk, 2 carrots, 2 star anise, 4 cloves, 1 cinnamon stick
Add water or stock and bring to a simmer. Finally, add tofu, soy sauce, and sugar and keep cooking for 3-4 minutes.
9 oz tofu, 350 ml stock, 1 tablespoon soy sauce, 1 teaspoon sugar
Remove from the heat. Serve with crushed peanuts and fresh chopped cilantro and enjoy!
¼ cup roasted peanuts, A handful fresh cilantro