Massaman Curry With Coconut Rice

Ingredients

Curry

• 100g Cashew nuts

• Oil

• 1 Shallot

• 1 Garlic clove

• 1 Red chilli

• 15g Ginger

• 2 Carrots

• 2 Maris pipers

• 1 tbsp. Massaman curry paste

• 1 Bay leaf

• 4 Cardamom pods

• 1 tsp Ground cinnamon

• 3 Star anise

• Salt

• 400ml Coconut Milk

• 100ml Water

• 1 tbsp. Tamarind paste

• 200g Green beans

• 10g Fresh coriander

• 20g pumpkin seeds

Rice

• 240g Jasmine or basmati rice

• 50g Coconut cream

• 1 Lime juice

Method

1. Pre heat oven to 160C and toast cashews for 10 minutes.

2. Slice the shallots and chop garlic, ginger and chilli.

3. Heat a large saucepan with a little oil add shallot, garlic, ginger and chilli and sweat until the onions starts to soften.

4. Dice carrot and potato into 2cm cubes. Put to one side.

5. Add the massaman paste to the onion mix and cook for 1 minute. Then add bay leaf, cardamom pods, ground cinnamon and star anise and cook for another minute. Add salt to taste.

6. Add 400ml Coconut Mill and 100ml Water. Bring to the boil then turn down to a simmer.

7. Cook rice according to instructions on the packet.

8. Add tamarind paste and potatoes to the curry and simmer for 5 minutes.

9. Finely chop cashews and add to the curry with the carrots. Cook for 15 minutes.

10. Add green beans to the curry mixture and cook for another 5 minutes.

11. Chopped fresh coriander

12. Drain rice, add the 50g coconut cream and lime juice and simmer for 3 minutes.

13. Serve with a sprinkle of chopped fresh coriander and pumpkin seeds