‘Spicy, fresh and full of flavour, give this Vegan Massaman Curry a try tonight.’
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 6 cloves
- 1 tablespoon vegetable oil
- 2 lemongrass stalks
- 8 shallots
- 4 garlic cloves
- thumb-sized bit of ginger
- 30g fresh coriander
- 3 kaffir lime leaves
- 2 tablespoon chilli paste
- 400ml coconut milk
- 2 teaspoon cornflour
- 3 sweet potatoes
- 100g green beans
- ½ head cauliflower
- 250ml vegetable stock
- 1 tablespoon tamarind paste
- 2 bay leaves
- 1 cinnamon stick
- 4 tablespoon roasted peanuts
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 in to the pan and fry for a few minutes until golden brown.
Pour in the coconut milk and simmer until reduced by 1/3.
Stir in the vegetable stock. Take approximately 40ml or 2T of the liquid and 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 curry sauce consistency if it has not, add the rest of the cornflour mixture and keep simmering until thickened.
Add the tamarind paste, bay leaves and cinnamon stick.
Peel the potatoes and chop in to 3cm cubes, cut the cauliflower in to florets, cut the red pepper in to 3cm squares and half the green beans.
Pour the sauce into a short handled 10.5 inch skillet. Add the veg, leaving the cauliflower on the top so that it roasts in the oven.
Your Delivita should be at around 200-220c. Place the skillet inside the oven and turn the handle all the way around to one side. After 7-8 minutes, using some kind of heat proof glove with wrist gauntlets, like welders gloves, turn the handle all the way round to the other side.
In a further 7-8 minutes, always using the heat proof glove to handle the skillet, remove the skillet and stir, moving all the veg at the front to the back and repeat step 9.
After a total of 30 minutes the veg should be al dente, if not continue cooking until done.
Serve with your choice of rice.
How to... with delivita Joe
Our online tutorial videos
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Joe Formisano - founder of DeliVita - demonstrates the best method for making and cooking pizza in a wood-fired oven.
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Using their own organic pizza dough, Joe Formisano demonstrates how to prepare the perfect pizza to be cooked in the DeliVita wood-fired oven.
How to use the DeliVita Pizza Peel
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the pizza peel!
How to use the our Wood Prodder
Our accessories have been designed specifically to use with the DeliVita, ensuring you get the most out of your wood-fired oven. In this video, Marco demonstrates how to use the wood prodder!