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Vegan Massaman Curry Recipe - Great British Chefs Recipe

Name: Vegan Massaman Curry Recipe - Great British Chefs
Ingredients: Vegetable pulao; 1 tbsp of tamarind pulp; 50ml of hot water; 800ml of coconut milk; 2 tsp palm sugar; 2 tbsp of tamari, or more to taste; 200g of tinned pineapple rings, juice reserved; 80g of roasted peanuts; 2 sweet potatoes, cut into chunks and roasted; 1 handful of soya chunks; 10 silverskin onions, or small shallots; 1 tbsp of vegetable oil; 1 1/2 sticks of lemongrass, chopped; 5 garlic cloves, chopped; 2 tbsp of galangal, peeled and chopped; 5 dried red chillies, deseeded, soaked in water and drained; 2 tbsp of coriander root, chopped; 6 shallots, chopped; 2 cloves; 1 tbsp of coriander seeds; 6 black peppercorns; 1/2 cinnamon stick; 2 cardamom pods; 1 tsp ground cumin; 1/4 nutmeg, freshly grated; 1 pinch of salt; 2 tbsp of roasted peanuts; 1 handful of fresh coriander; 1 red chilli, deseeded and sliced; 1 handful of crispy shallots

greatbritishchefs.com

Ingredients

Vegetable pulao

1 tbsp of tamarind pulp

50ml of hot water

800ml of coconut milk

2 tsp palm sugar

2 tbsp of tamari, or more to taste

200g of tinned pineapple rings, juice reserved

80g of roasted peanuts

2 sweet potatoes, cut into chunks and roasted

1 handful of soya chunks

10 silverskin onions, or small shallots

1 tbsp of vegetable oil

1 1/2 sticks of lemongrass, chopped

5 garlic cloves, chopped

2 tbsp of galangal, peeled and chopped

5 dried red chillies, deseeded, soaked in water and drained

2 tbsp of coriander root, chopped

6 shallots, chopped

2 cloves

1 tbsp of coriander seeds

6 black peppercorns

1/2 cinnamon stick

2 cardamom pods

1 tsp ground cumin

1/4 nutmeg, freshly grated

1 pinch of salt

2 tbsp of roasted peanuts

1 handful of fresh coriander

1 red chilli, deseeded and sliced

1 handful of crispy shallots

Method

Line a tart tin

Meanwhile, prepare the massaman curry paste. Add the oil to a wok and place over a high heat. Add the lemongrass, garlic, galangal, chillies, coriander root, shallots and a splash of water. Fry until golden, stirring occasionally and adding a little more water if the pan is getting dry

Once golden, transfer to a blender. Add the cloves, coriander seeds, peppercorns, cinnamon and cardamom to the wok and toast for about 20 seconds, taking care not to let them smoke

Add to the blender, then remove the wok from the heat and add the cumin and nutmeg, allowing them to warm for 10 seconds. Transfer to the blender with the salt and peanuts and blend to form a smooth paste

Place a pan over a medium heat and add 4 tablespoons of the creamiest part of the coconut milk. Once hot, add the curry paste to the pan and, reducing the heat to low, allow to cook gently for 10 minutes, stirring occasionally

Add the rest of the coconut milk and bring to the boil, adding the tamarind water and stirring well to combine. Simmer for 15 minutes

Remove from the heat, then pour through a sieve into a bowl to remove any gritty bits. Pour back into the saucepan and add the tamari and 4 tablespoons of reserved pineapple juice. Return to the heat, bring to the boil again, add the peanuts, sweet potatoes, pineapple chunks, soy chunks and pickling onions and slowly simmer for a further 20 minutes

Check the seasoning and add a little more tamari if you feel it's needed. Garnish with red chilli, coriander and crispy shallots and serve with steamed short-grain brown rice

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