Vegan Massaman Curry

• YIELD: 4 Servings
• PREP: 10 mins
• COOK: 40 mins
• READY IN: 50 mins

My mum has been making this curry for years. It's been tweaked, changed, and I think it's pretty darn perfect. Simple too! Thanks Mutti!

Ingredients

• Paste: 
• 4 garlic cloves
• 4 Small Red Chillies
• 2 inches of ginger
• 1 stalk of lemongrass
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• pinch of nutmeg
• 1/2 tsp ground cinnamon
• 2 whole cloves
• 1/2 cup roasted peanuts
• 1/4 cup coconut syrup or sweetener of choice
• 1/4 cup Tamari
• 1 medium Red Onion
• 1 tsp ground turmeric
• Curry 
• 400 ml coconut cream
• 1 large Sweet Potato diced
• 2 large carrots diced
• 1 cup Fresh Pineapple diced
• 2 medium potatoes diced
• fresh coriander to serve
• Peanuts to serve

Instructions

1. Place all paste ingredients in a food processor (or blender) and process well.
2. Heat 1 tbsp of coconut oil in heavy based pan and cook 1 cup of massaman paste for 2-3 minutes or until fragrant
3. Add the coconut cream, and combine with the paste, then add the diced vegetables and pineapple
4. Stir ingredients well, and bring to a high simmer
5. Cook for 35-40 minutes or until vegetables are tender and sauce has thickened
6. Add salt to taste and lime juice. Serve with rice, peanuts and fresh coriander
7. Extra paste will last in the fridge for a week, and in the freezer for up to three months

• CUISINE: Thai
• COURSE: Main Meals
• SKILL LEVEL: Beginner