VEGAN MASSAMAN CURRY

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.