Vegan Massaman Curry
“Spicy, fresh and full of flavour, give this tasty Vegan Massaman Curry a try!”
- Toast the fennel, cumin and coriander seeds in a frying pan for a couple of minutes until fragrant. Set aside.
- Roughly chop the lemongrass, shallots, garlic and ginger and fry for 3 minutes. Once lightly browned add them to the blender along with toasted seeds, lime leaves and coriander stalks (reserving leaves). Blend until smooth.
- Pour back into the pan and fry for a few minutes until golden brown. Then pour in the coconut milk and simmer until reduced by 1/3.
- Stir in the vegetable stock - leaving approximately 40ml of the liquid to mix with the cornflour in a separate bowl. Add half of the mixture back to the sauce and simmer for another 5 minutes stirring occasionally. The sauce should be thickened to a Thai curry sauce consistency, if it not, add the rest of the cornflour mixture and keep simmering until thickened to your preference.
- Add the tamarind paste, bay leaves and cinnamon stick.
- Peel the butternut squash and potatoes, and roughly chop into bit sized pieces. Add any other fresh veg at this point too (we also like green beans, spinach and cauliflower).
- Pour the sauce into a cast iron dish. Add the veg, leaving the cauliflower on top so that it roasts in the oven.
- Place the dish inside the pre-heated oven. After 7 - 8 minutes, using a heat proof glove turn the dish all the way round.
- In around 8 minutes, always using the heat proof glove to handle the dish, remove and stir the veg well and pop back in the oven.
- Leave in the oven for around 15 minutes (stirring regularly) or until the veg is cooked to your liking.