Massaman Potato Curry

Total Time: 33 mins Preparation Time: 8 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 750 ml coconut milk
• 400 g potatoes, in chunks
• 50 g roasted peanuts, crushed
• 1 large onion, chopped
• 5 tablespoons water
• 75 g brown sugar
• 2 teaspoons salt
• 3 cardamom pods
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 2 cloves
• 6 small red chilies
• 2 garlic cloves, halved
• 1 teaspoon ground cinnamon
• 1/2 inch gingerroot, peeled and chopped
• 2 shallots, chopped
• 1 stalk lemongrass, chopped
• 1/2 lime, juice of

Recipe

• 1 first make the paste. crack the cardamom pods and remove the seeds. dry fry the seeds with the cumin, cloves and coriander for 2 minutes place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
• 2 heat the coconut milk in a large pan and add 2 tbsp of the paste. mix and heat until simmering.
• 3 turn down heat and add spuds to cook for 6 minutes.
• 4 add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
• 5 simmer until the potatoes are tender.
• 6 serve with rice or naan bread.