This curry started life as a korma. At least I thought it did. I had some homemade curry paste in my freezer at home which I had forgotten to label. I was convinced it was korma paste. And so I announced to anyone who happened to be listening that we were having Vegetable Korma for dinner.
By the time it had defrosted, it had turned into massaman curry paste. (I hate to admit it… it was never korma.) Not to be deterred (or to admit I was wrong), I reannounced we were having Massaman Vegetable Curry. I’m not sure I even convinced myself this was a good idea.
Guess what? Turns out it was a VERY good idea. Our housemade massaman curry paste (not too much chilli), seasonal vegetables, with coconut milk and potato. Roast peanuts are added at the end for crunch and colour. Reheat gently, cook some rice and dinner is on the table.
Suitable for a low sodium version. Contains peanuts.
Ingredients: Potato, seasonal vegetables, coconut milk, vegetable stock (housemade), coconut cream, spinach, onion, peanuts, brown sugar, ginger, garlic, lime juice, fish sauce, lemongrass, galangal, cinnamon, star anise, olive oil, kaffir lime leaves, coriander, cumin, cloves, cardamom, pepper, nutmeg, chilli, salt
Low sodium version contains no salt or stock
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