Massaman Curry

So excited to finally get my hands on a copy of the BOSH cookbook. Absolutely mouth-wateringly delicious plant-based recipes, and I can’t wait to try them all.

Today I’ve cooked a curry inspired by their Massaman Curry recipe – I’ve switched up the vegetables slightly, using aubergine, broccoli, mini sweetcorn and broccoli and have had to make-do with the ingredients in my pantry; but the result is still so yummy! I thoroughly recommend!

Serves 4

Ingredients:

1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
6 black cloves
Rapeseed oil
2 lemongrass stalks
1 white onion, finely chopped
5 garlic cloves, roughly chopped
2 ½ cm piece fresh ginger, finely sliced
30g fresh coriander
3 kaffir lime leaves
1 tsp hot chilli powder
1 tsp turmeric
300ml coconut milk
1 red pepper, deseeded & cut into 3cm chunks
320g mixed vegetables – broccoli, fine beans, baby sweetcorn and carrots
1 large aubergine, cubed
700ml vegetable stock
1 tbsp tamarind paste
2 bay leaves
1 cinnamon stick
4 tbsp roasted peanuts

Method:

Grab a large saucepan and add a glug of oil. Add the fennel, cumin and coriander seeds and cloves. Fry on a medium heat for about 30 seconds until fragrant.
Trim the top and bottom off the lemongrass, carefully cut them in length halfways and roughly chop. Chop the leaves from the coriander and set aside, reserving the stalks.
Add the onion to the pan, fry for 3 minutes until lightly browned. Then add the lemongrass, garlic and ginger and fry for a further 3 minutes. Add the turmeric and chilli powder and cook for a further 1 minute.
Then tip into the liquidiser. Blend until you’ve created a completely smooth paste with a deep brown colour and no bits.
Pour back into the pan, turn the heat to medium and fry for 2 minutes, or until golden brown. Pour in the coconut milk and let it bubble away slowly until reduced by a third.
Then add the vegetable stock to the pan, followed by the vegetables. Add the tamarind paste, bay leaves and cinnamon stick and bring to the boil, stirring continuously.
Reduce the heat to low and leave to simmer for 1 hour, stirring occasionally, until you have a very thick, rich, curry consistency.
Serve in a bowl and finish with a scattering of the peanuts and chopped coriander leaves.