Name: Massaman Curry
Prep time: 15 min
Cook time: 30 min
Total time: PT-481923H40M2S
Yield: 4
Cuisine: Asian
Ingredients: an onion, diced; a little vegetable oil; half a teaspoon of salt; 4 cloves of garlic, minced; a one and a half inch (3.8cm) piece of ginger, chopped; 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; black pepper; 4 medium potatoes, scrubbed and quartered (or cut into large chunks), I prefer to use a floury variety; 2 large tomatoes, chopped; a 400ml (14 ounce) can of coconut milk; 200g (7 ounces) cashew nuts; 2 tablespoons of peanut butter; a tablespoon of agave nectar (or use brown sugar); the juice of a lime; 3 spring onions (scallions), sliced diagonally, to garnish

Description

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 (纯, 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!

成份

Scale

一个洋葱, 切丁

a little vegetable oil

half a teaspoon of salt

4 蒜瓣, 肉末

á one and a half inch (3.8厘米) 一块生姜, 切碎

half a teaspoon of dried cumin seed

half a teaspoon of dried coriander

a tablespoon of turmeric

一茶匙的干辣椒片

2 茶匙 of tamarind paste, stirred into two tablespoons 水

黑胡椒

4 中型土豆, scrubbed and quartered (or cut into large chunks), I prefer to use a floury variety

2 large tomatoes, 切碎

á 400毫升 (14 盎司) 可以椰奶

200克 (7 盎司) cashew nuts

2 汤匙 of peanut butter

一大勺龙舌兰花蜜 (or use brown sugar)

the juice of a lime

3 葱 (scallions), sliced diagonally, to garnish

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Instructions

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

添加大蒜, 爆炒

添加生姜, 爆炒

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 大米 if required)

后 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 (可选)

Prep Time: 15
Cook Time: 30
Category: Vegan Dinner
方法: Boil
Cuisine: Asian