Massaman Curry has its tradition in Thai / Indian cultures. There are many variations with meat / non-meat options!
What springs to mind is the potato texture and of course the roasted peanuts crunch!
Contains nuts so leave out nut butter / nuts if allergic.
Feel free to substitute with vegetables you wish.
Ingredients
or2 tbsps of oil, coconut (27 g)
or2 cloves of garlic, raw (6 g)
or1 small unit of onions, raw (70 g)
or1 tsp of ginger root, raw (2 g)
or2 small units (5-1/2" long) of carrots, raw (100 g)
or1 cup 1/2" pieces of beans, snap, green, raw (100 g)
or200 grams of potatoes, raw, skin
or2 tbsps of peanut Butter, smooth (32 g)
or2 cups of nuts, coconut milk, raw (liquid expressed from grated meat and water) (480 g)
or2 tbsps of syrups, maple (40 g)
or2 tbsps of soy sauce made from soy (tamari) (36 g)
or1 whole tsp of spices, cumin seed (2 g)
or1 tsp, ground of spices, pepper, black (2 g)
or1 unit yields of lime juice, raw (44 g)
Preparation
1.
(Trick is slow gentle heat for 1 -1.5 hour for release of flavours)
• Great to prepare the day before! If using TOFU, it will benefit left overnight to soak in flavours.
• In a pot melt the coconut oil.
• Add the chopped onion, garlic and grated ginger. Sweat over a low heat with lid on.
• Add a little water as you need to avoid sticking rather than adding more oil.
• Add in black pepper, sea salt, cumin, cinnamon, nutmeg, soy sauce and continue to sweat for 10 -15 mins in total to release flavours.
• ADD IN CHICKEN HERE IF USING!
• Add in chunks of carrot, courgette, mangetout (or veg of your choice) followed by potato and continue to cook gently.
• Add a little water as required to avoid sticking.
• Add 2 tbsp of nut butter and stir through well. If using maple syrup add in now.
• Add in your coconut milk, juice of 1 lime , cover and let it simmer on the lowest heat for anywhere up to one hour , if you have added too much liquid leave for an additional few minutes to reduce further.
• ADD TOFU HERE AND/OR CHICKPEAS HERE IF USING!
• Leave over night for flavours to infuse and all you have to do is cook your rice the next day!
2.
TIP
• Freeze a portion or two for a rainy day when you don’t want to cook!
SERVING OPTIONS
• Serve alone
• Serve with rice. 60g is a portion per person.
• For more bulk I would use half white / half brown or half brown / half wild rice / white rice & wild rice to introduce to your diet for example if you have been just used to eating white varieties.
WILD RICE (about €1 per small bag in the supermarket!)
• Wild rice (black in colour) has a different taste, it’s a GRASS rather than a grain! I would use mix in to get used to it. What I love about wild rice is it gives you a feeling of satisfaction and does not spike your blood sugar levels the same as white rice can.
• Wild rice contains more vitamins, minerals, protein, and fibre than white rice.
• Wild rice can help with blood sugar levels and contribute to a healthier heart.
• Brown / Wild rice better options for managing blood sugar and avoiding spikes.
3.
https://www.reveal.ie/wellness/recipes-wellness/dinner/shepherds-pie-2
