This smooth yet spicy vegan curry packs a tasty punch. It's filled with New potatoes and peanuts and is the perfect mid-week meal.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
40 minutes
SERVES
Serves 4
Ingredients
350g New potatoes
60g massaman curry paste (shop bought or homemade – see below for recipe)
1 tbsp brown sugar
280g tofu
Handful of fresh coriander
400ml coconut milk
1 tbsp vegetable oil
1 tbsp cornflour
Handful of crushed unsalted peanuts
1/2 red chilli, thinly sliced
1 tsp butter
1 lime to finish
Ingredients for massaman curry paste
1 red onion, peeled and quartered
15g (half a pack) of fresh coriander
2 sticks of lemongrass, hard outer layers peeled off
3cm piece of ginger, peeled
4 cloves of garlic, peeled
3 red chillies, stalk and seeds removed
2 tsp brown sugar or palm sugar
2 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp white pepper
2 tsp ground cumin
1 tbsp vegetarian fish sauce (optional)
A pinch of salt
Zest of 1/2 lime to finish
Method
1
Bring a pan of salted water to the boil and cook the potatoes for 10 minutes.
2
Cut the tofu into small cubes, coat in cornflour and fry in the vegetable oil until golden.
3
In a deep sided frying pan, melt the butter and cook the curry paste for 2-3 minutes.
4
Add the potatoes and tofu and coat in the paste.
5
Add the coconut milk and brown sugar. Bring to the boil then reduce the heat and simmer for 25-30 minutes.
6
Serve with rice and a sprinkling of chopped coriander, thin slices of red chilli, the crushed nuts and a wedge of lime.
Method for Massaman curry paste.
8
Place all the ingredients apart from the lime zest into a food processor and blitz until a smooth paste.
9
Add the lime zest to the paste.
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