I had my first massaman curry in my favourite Thai restaurant; it was the only bad dish I ever had there! They forgot the tofu (for the vegetarian version) and added it raw, the whole dish was bland and insipid. I gave it another go in a vegan restaurant (SAF, London) and it was delicious. This is my take on it, I used cashews for healthy protein. There are lots of ingredients, but apart from the rice it’s a one pot dish. My version is rich, creamy, spicy, aromatic and the most delicious!

Ingredientes serve 4

unha cebola, en cubos

a little vegetable oil

half a teaspoon of salt

4 dentes de allo, picada

a one and a half inch (3.8cm) peza de xenxibre, picado

half a teaspoon of dried cumin seed

half a teaspoon of dried coriander

a tablespoon of turmeric

a teaspoon of dried chilli flakes

2 teaspoons of tamarind paste, stirred into two tablespoons of water

pementa do reino

4 patacas medianas, limpo e esquartejado (or cut into large chunks), I prefer to use a floury variety

2 large tomatoes, picado

a 400ml (14 onza) can of coconut milk

200g (7 onzas) cashew nuts

2 tablespoons of peanut butter

unha culler de sopa de néctar de agave (or use brown sugar)

o zume dun limón

3 cebola (scallions), sliced diagonally, to garnish

Método

Put the cashew nuts in a cup and pour in boiling water to just cover them

Splash some vegetable oil in a large saucepan so it just covers the bottom, add the onion and salt, sitr and sweat on the lowest heat for about ten minutes until softened

Engadir o allo, rebuliço

Add the ginger, rebuliço

Add the turmeric, coriander, cumin, dried chilli flakes and give another good stir and grind in some black pepper

Add the tamarind and water

Add the potato pieces so they start to absorb the flavours, followed by the chopped tomatoes

Add a little more water to loosen if necessary

Add the coconut milk and stir

Allow to come slowly to the boil and simmer for about 30 minutes until the potatoes have softened

(Now is the time to put on some rice if required)

Despois 15 minutes stir in the soaked cashews along with the soaking water

Just before serving add the peanut butter, half of the lime juice and the agave nectar.

Serve garnished with the spring onions, with a squeeze of lime and a pinch of dried chilli flakes (opcional)