Massaman is my favourite South East Asian curry. It should be thick and rich with a slight peanutty flavour. You can get Massaman curry paste in Asian supermarkets. If you cannot get any the use a red or yellow Thai paste and add half a teaspoon of ground cumin and ground coriander. Cauliflowers are really good at the moment and have a good flavour. Cruciferous vegetables are excellent for strong immunity and help us to fight colds over the winter.
Preparation time 10 minutes. Cooking time 15-20 minutes
1 tablespoon of Mossamon curry paste
1 cinnamon stick
1 stick of lemon grass crushed a little
A thumbnail sized piece of ginger left whole
Two medium sweet potatoes peeled and diced into 3cm cubes
A medium cauliflower broken into small florets
A tin of coconut milk
A handful of toasted peanuts finely ground
A large red chilli chopped
A handful of fresh coriander
A few toasted peanuts for garnish
Put the curry paste into a warm pan and toast it for a few seconds before adding half of the coconut milk. Stir till it is all combined. Add the lemon grass, cinnamon and ginger and the fresh chilli to taste. Add in the vegetables and stir to coat with the wet ingredients. Add the rest of the coconut milk, bring to a boil and turn to a simmer. Cook until the potatoes and cauliflower are just soft. Stir in the ground peanuts and most of the coriander. Garnish with whole peanuts and coriander.