MASSAMAN POTATO CURRY

Massaman Potato Curry image

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks

Provided by PinkCherryBlossom

Categories Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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

Steps:

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.
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
Turn down heat and add spuds to cook for 6 minutes.
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
Simmer until the potatoes are tender.
Serve with rice or naan bread.

Nutrition Facts : Calories 653.9, Fat 47.4, SaturatedFat 36.9, Sodium 1311.3, Carbohydrate 57, Fiber 5.5, Sugar 24.8, Protein 11.1

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