Virtuous veggie Massaman curry

I’m afraid that this one never quite made it to a photograph as it was scoffed before I got chance. It really is yummy and you don’t miss the meat at all. Of course you could add meat or maybe prawns or fish of choice but it is lovely and light as it is. Use whatever veg you have to hand, get your bib on and stuff your face.  I believe it to be gluten free and suitable for vegetarians and vegans but as with all of the recipes on this site please double check the ingredients just in case)

Serves 4
Slimmingworld friendly, worth any Syns ( Approximately 6 Syns per portion)

INGREDIENTS

1 teaspoon of fennel seeds

1 teaspoon of cumin seeds

1 teaspoon of coriander seeds

6 cloves

1 teaspoon of rape seed oil (Approximately 2 Slimming world Syns according to various posts)

2 lemon grass stalks

4 small to medium onions

1 large thumb -sized piece of ginger

5 cloves of crushed garlic

half a bunch of fresh coriander including stalks

2 tablespoons of Blue Dragon Thai curry paste or any chilli paste that you can get hold of (Approximately 5 Syns divided by 4)

400ml tin of reduced fat coconut milk (approximately 16 Syns divide by 4)

Vegetables of choice I used the following:-

1 sweet potato cut into cubes

3 to 4 large portobello mushrooms into cubes

1 to 2 red or green sweet peppers cut into chunks

1 carrot cut into chunks

half a butternut squash cut into chunks

500 mL vegetable stock made from boullion powder or just a vegetable stock cube/pot

2 tablespoons of tamarind paste Approximately 2 Syns)

1 cinnamon stick

 

METHOD

Toast the fennel, cumin, coriander seeds and cloves in a saucepan without oil until smelling fragrant, be careful not to burn them. Remove from pan and set aside.

Blitz in a food processor/blender or roughly chop the onions, garlic, ginger and lemongrass and fry for a few minutes until lightly golden.

Transfer back into the food processor/blender together with the toasted seeds. Add the chilli/curry paste and the coriander stalks.

Blitz to a smooth paste and then return to the pan and fry for a few minutes to lightly caramelise the paste.

Add the coconut milk and cook on a medium to high heat until reduced by about a third.

In the meantime your vegetables of choice can be prepared if not already done.

Add the vegetable stock to the pan followed by the sweet potato, red pepper, tamarind paste, bay leaves and cinnamon. Bring to the boil and then reduce the heat to a low simmer for about 30 minutes before adding the mushrooms. Continue cooking until all the vegetables are cooked through and you have a nice thick curry sauce.

When cooked add the fresh coriander leaves and serve with wholegrain rice or side dish of choosing.

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