大象传媒

Massaman Curry Paste

2 green chillies chopped (take the seeds out if you want it mild)
4 cloves garlic, peeled
2 small onions, peeled and roughly chopped
2 stalks lemongrass chopped
50g peeled root ginger
Seeds from 6 cardamom pods
2 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon ground clove
¼ teaspoon nutmeg
1 tablespoon oil

Blend all the ingredients in a blender to a smooth puree
You’ll need half the amount for the recipe – freeze the rest or it’ll keep in the fridge for 2 weeks.

½ cauliflower, cut into small florets
4 medium potatoes, peeled and cut into 2cm dice
2 red peppers
Handful of fresh coriander
1 tin coconut milk
200ml vegetable stock
50ml soy sauce
Zest and juice 1 lime
1 cinnamon stick
1 star anise
3 tablespoons oil
1 teaspoon garam masala
75g peanuts

Heat a tablespoon of the oil and add the cinnamon and star anise. Cook for 30 seconds and add half the paste. Cook for 30 seconds and add the coconut milk and stock. Add the potatoes and simmer.
Heat another 2 tablespoons of the oil in a frying pan and when smoking add the cauliflower. Cook to colour and add to the pan with the potatoes.
Chop the peanuts finely. Fry the garam masala in the remaining oil for 20 seconds and add the peanuts and lime zest. Chop most of the coriander and add to this.
Roast the peppers, peel and chop.
When the cauliflower and potatoes are cooked add the lime juice and soy sauce. Check seasoning and add the peppers. Cook for a minute.
Remove the star anise and cinnamon stick.
Spoon into bowls and sprinkle over the nut mixture and add a few sprigs of coriander.
Serve with rice.