“Spicy, fresh and full of flavour, give this tasty Vegan Massaman Curry a try!”
Fennel Seeds x 1
Cumin Seeds x 1
Coriander Seeds x 1
Cornflour x 2
Vegetable Oil x 1
Tamarind Paste x 1
Roasted Peanuts x 4
2 Chopped Red Chillies
2 Bay Leaves
1 Cinnamon Stick
2 Lemongrass Stalks
4 Garlic Cloves
30g Fresh Coriander
3 Kaffir Lime Leaves
400ml Coconut Milk
250ml Vegetable Stock
You can use a selection of your favourite veggies in this curry – we’ve used Sweet Potato and
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.
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