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Need a new recipe? Join us!


Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!

Monthly Event: Every Fourth Thursday!


For this month’s recipe, Community Yoga instructor, Kelli Bosak, will be making Easy 1-Pot Massaman Curry (vegan).

Pic of kelli's curry with ball of brown rice and lime wedge on dish

Scroll down for ingredients.


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Event is FREE and open to everyone!


Easy 1-Pot Massaman Curry (vegan) ingredients:

  • 14 oz extra firm tofu 
  • 2 Tbsp coconut, avocado, or other neutral cooking oil
  • 1 small yellow or white onion
  • 2 tsp curry powder
  • 1-2 Tbsp red curry paste, depending on brand and spice level
  • 1 ½ cups baby potatoes, cut into bite-size pieces
  • 2 large carrots, peeled and diced 1/4-inch thick
  • 2 stalks celery, diced into ¼ inch thick
  • Any other mixed vegetable (frozen broccoli, peas, green beans work well)
  • 1 14-oz. cans light fat or full-fat coconut milk (full-fat coconut milk for creamier, richer curry)
  • 1-1 ½ cups water
  • 1/4 tsp ground cinnamon
  • 2-3 Tbsp coconut aminos or soy sauce
  • 2 Tbsp peanut butter
  • 1-2 Tbsp lime juice (or lemon)

FOR SERVING optional

  • Cauliflower Rice, Rice, or Quinoa
  • Lime wedges
  • Fresh cilantro
  • Steamed or curried greens
  • Roasted salted peanuts, chopped


  1. Press tofu to remove water
  2. Cube tofu and toss in a light marinade of sesame (or any oil) and soy sauce
  3. Sauté or bake pressed tofu (for 20 minutes at 400 degrees F)
  4. Set the raw or cooked tofu aside. You will add the tofu to the curry once it’s simmering.
    1. Alternatively, add meat such as shrimp or chicken to the curry once it's simmering (during step 4) and simmer until cooked completely through.


  1. Heat a large pot or dutch oven over medium heat.
  2. Once hot, add oil (or water) and onion.
  3.  Sauté 2 minutes, stirring frequently. Turn down heat if browning too quickly.
  4. Add curry powder and sauté for another 1-2 minutes, stirring frequently.
  5. Then add red curry paste and stir to combine. Cook for 1 minute more.
  6. Add potatoes, carrots, and any other vegetables and stir to coat. Cook for 2 minutes.
  7. Then add coconut milk, water (starting with the lesser amount), soy sauce/coconut aminos, and peanut butter.
  8. The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or water to cover. Bring to a simmer over medium-high heat.
  9. Once it reaches a low boil, reduce heat to a simmer (add tofu if you didn’t bake it now) and cook for 10-15 minutes uncovered. You don't want it boiling, so ensure it's cooking over low heat at a simmer.
  10.  Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed, adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut butter for creaminess / more intense peanut flavor.
  11. Stir and cook a few minutes more. If you haven’t added your tofu yet, add baked/sauteed tofu now. Then turn off heat and let stand for at least 5 minutes before serving (this allows the flavors to meld).
  12. To serve, divide between serving bowls and enjoy as is or with a side of rice, cauliflower rice, quinoa, or steamed greens (optional). Fresh lime juice, cilantro, and roasted peanuts (optional) make lovely additions as well.


  • Non-vegan options:1/2 lb. shrimp or 1 large skinless chicken breast, cubed


Check out the Community Cooking playlist on the library's YouTube channel with over three years worth of recipes!
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