This curry started life as a korma. At least I thought it did. I had some homemade curry paste in my freezer 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
Reheat gently, cook some rice and dinner is on the table.
Suitable for a low sodium version. Gluten free.
Ingredients: Chickpeas, cauliflower, sweet potato, onion, garlic, ginger, coriander, almonds, cashews, tomato puree, vegetable stock (house made), cream, olive oil, desiccated coconut, chilli, garam masala, ground coriander, cumin, sweet paprika, ground tumeric, pepper, curry leaves, pepper, salt
Low sodium version does not contain vegetable stock or salt
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