Vegan massaman curry

Full of delicious nutrients, veggies and fresh herbs, I adore curries, and they've become my go-to weeknight dinner.

I rarely use shop-bought curry pastes, usually opting to create my own, but in Thai cuisine they nearly always start with a paste. For this delicious massaman curry, I used a really good quality shop-bought paste, then added a few extras.

Feel free to add in any veggies you fancy – then once it's done, I recommend serving this warming, hearty dish with a big bowl of wholegrain rice or quinoa.

SERVES:
04-06

Ingredients
Instructions

Ingredients

1 tbsp groundnut oil

1 onion, diced

Thumb-sized piece of ginger, peeled and finely grated

3 cloves garlic, grated

Small bunch coriander, stalks finely chopped and leaves reserved

200g massaman curry paste – I used Barts

2 tbsp tamarind paste

1 cinnamon stick

3 makrut lime leaves

1 star anise

1 mild red chilli, finely diced

2 x 400ml tins coconut milk

1 tbsp tamari sauce

Juice of 1 lime

1 tbsp sweet chilli sauce or sugar

Freshly ground black pepper

750g baby potatoes, halved

1 cup roasted peanuts, roughly chopped

400g green beans, halved

To serve

2 cups bean sprouts

1 mild red chilli, sliced

1 jalapeño chilli, sliced (optional)

1 lime

Cooked brown rice or quinoa

Instructions

Add the groundnut oil to a large frying pan over a medium heat. Add the diced onion and sauté, stirring often, until translucent and lightly golden. Add the grated ginger and garlic, and cook for a further minute or two.
Add in the coriander stalks, massaman curry paste, tamarind paste, cinnamon stick, lime leaves, star anise and diced red chilli. Stir to combine and cook for a further minute or two, before adding the coconut milk. Fill one of the empty tins with water, and add it to the pan.
Add the tamari sauce, lime juice, sweet chilli sauce or sugar and plenty of freshly ground black pepper, followed by the potatoes. Bring to the boil, and immediately reduce to a low simmer for about 20 mins, or until the potatoes are cooked through.
Add in half the chopped roasted peanuts then, when you're almost ready to serve, add the green beans.
Serve the curry in bowls over rice or quinoa, topped with a handful of bean sprouts, chilli slices (including the jalapeño, if using), the rest of your chopped roasted peanuts, the coriander leaves, and a wedge of lime.