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.
Dishes in Sicily have Arabic influences and many contain that brilliant combination of sweet and spicy flavours. I love the combination of pine nuts and raisins in savoury dishes like spinach and, of course, I also love chilli. I was never keen on the idea of cauliflower or broccoli with pasta until I first cooked this a couple of years ago. It really works. I was lucky enough to find a Romanescu cauliflower in the organic supermarket. It is the green, pointy variety and has a lot of flavour but I have also cooked this with ordinary cauliflower You could try broccoli, although I never have. I used toasted sunflower seeds to replace the pine nuts as they are so much cheaper but they do not taste as food.
Preparation time 10 minutes
Cooking time 30 minutes
A small cauliflower cut into small florets
3 medium tomatoes finely chopped
A quarter of a large, red onion finely sliced
A large clove of garlic crushed
100ml white wine
A tablespoon of olive oil
A small handful of raisins
A teaspoon of dried oregano
A tablespoon of toasted sunflower seeds
A tablespoon of red vegan pesto
Half a teaspoon of dried red chilli or more of you like
Chopped fresh basil to serve
Salt and pepper to taste
400g of whole wheat pasta twists
Heat the oil and gently fry the onions, garlic and cauliflower until the onions are soft and starting to caramelise. Add the tomatoes, raisins, oregano, wine, chilli and pesto, bring to the boil and then turn down to a simmer. Cover with a lid and cook for about 20 minutes until the cauliflower is just soft and the sauce is thick. Add the sunflower seeds. Meanwhile cook the pasta. Combine the pasta and sauce and season. Serve with basil to garnish.