Massaman Vegetable Curry

This curry is sumptuously spiced and seasoned without being fiery or overly rich, and has a lightness of flavour not seen in many meat curries. Similarly, the sauce is thick, neither too wet nor dry, and perfect for scooping up with rice or bread.

Yield: 4–6 Servings 

massaman curry paste

1 tablespoon oil
1 teaspoon coriander seeds
1 teaspoon cumin seeds
8 cloves
½ teaspoon fennel seeds
4 cardamom seeds
6 red Asian shallots, chopped
3 garlic cloves, chopped
1 teaspoon lemongrass, finely chopped
1 teaspoon galangal, finely chopped
4 dried long red chillies
1 teaspoon ground nutmeg
1 teaspoon ground white pepper
1 tablespoon oil
250 g (9 oz) baby onions
500 g (1 lb 2 oz) baby new potatoes
300 g (10½ oz) baby carrots, cut into 3 cm (1¼ in) pieces
225 g (8 oz) button mushrooms (champignons), tinned, whole, drained
1 cinnamon stick
1 makrut (kaffir lime) leaf
1 bay leaf
250 ml (9 fl oz/1 cup) coconut cream
1 tablespoon lime juice
3 teaspoons shaved palm sugar (jaggery)
1 tablespoon finely chopped Thai basil, plus extra to serve
1 tablespoon crushed roasted peanuts

How to make it

• Heat the oil in a frying pan over low heat, add the coriander seeds, cumin seeds, cloves, fennel seeds and cardamom seeds, and cook for 1–2 minutes, or until fragrant.
• Put the spices with the remaining curry paste ingredients in a food processor, or in a mortar with a pestle, and process or pound to a smooth paste. Add a little water if it is too thick.
• Heat the oil in a large saucepan, add the curry paste and cook, stirring, over medium heat for 2 minutes, or until fragrant. Add the vegetables, cinnamon stick, makrut leaf, bay leaf and enough water to cover (about 500 ml/17 fl oz/2 cups), and bring to the boil. Reduce the heat and simmer, covered, stirring frequently, for 30–35 minutes, or until the vegetables are cooked.
• Stir in the coconut cream and cook, uncovered, for 4 minutes, stirring frequently, until thickened slightly. Stir in the lime juice, palm sugar and chopped basil. Add a little water if the sauce is too dry. Top with the peanuts and basil leaves.