Quick Thai Massaman Curry
PREP TIME: 15mins
COOKING TIME: 20mins
Easy 1-Pot Massaman curry for that speedy midweek supper when you need food on the table fast. I will always advocate making your own curry paste from scratch but yes there are times when a shot bought (without any additives, including sugar) comes in handy. I found a very good curry paste (Woolworths) with zero nasties in and decided that tonight this will have to do.
We are definitely not compromising on flavour here, I have added toasted spices, fresh lemongrass, ginger and limes to up the oomph.
Serving Suggestion:
Serve with some steamed basmati rice on the side
What you'll need:
small frying pan, medium saucepan and a mortar and pestle (opt)
Ingredients:
- 370g sweet potatoes, peeled, chopped in chunks
- 2 cups mixed cauliflower & broccoli florets
- 2 onions, very finely sliced
- 1 store bought paste
- 2 lemongrass sticks, bashed, hard green layers removed, white inner part finely chopped
- 2 handful fresh coriander, leaves only, finely chopped
- 6cm fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole cardamon, bashed, seeds removed
- zest of 1 lime, 1 tablespoon juice
- 1/4 cup cashew nuts (opt)
- 1 x 400g tin organic coconut milk
- 3 tablespoons coconut oil
- salt
Method:
- Heat the coconut oil in your saucepan over a medium heat, add the onions and cook, covered, stirring occasionally until golden and completely soft.
- Toast your spices in a dry pan until fragrant, grind fine in a mortar and pestle and set aside. Don’t worry if you don’t have one, you can leave the spices whole.
- Toast your cashew nuts in the same pan until they get some colour, set aside.
- Once the onions are soft, add the paste, stir until fragrant about 3minutes.
- Add the ginger and toasted spices and stir until fragrant, another 2/3minutes.
- Add a pinch of salt and the coconut milk and stir to combine, add a tin full of water & swirl until the last bit of the milk & cream is out, heat the milk until steamy but take care not to boil.
- Add your sweet potato, cook for 10/12min, covered or until starting beginning to soften (sweet potato cooks quicker than you think), add the broccoli and cauliflower florets and cook for 5 minutes.
- Add the cashew nuts.
- Season with some lime zest and juice and add more salt if needed. Add the coriander.
- Serve with some steamed rice on the side.