There is nothing more delicious or satisfying then a lovely home made curry. Cooking something from scratch allows you to customise the recipe to your taste. By cooking from scratch you also know what has gone into your food. Using a set of prepped ingredients you can get this delicious Massaman Curry Recipe from chopping board to plate in under 90 minutes. This Massaman Curry Recipe is vegan but you could add chicken or meat if you wished.
Massaman Curry Recipe – Ingredients
1 tsp of Garam Masala
1 tsp of Cumin
1 tsp of Tumeric
2 tsp of mild curry powder
1 tsp of smoked paprika
Pinch of salt
Pinch of Black Pepper
2 tsp of oil (I used rapeseed oil but Olive oil can be used also)
1 Garlic clove minced
1 large onion finely chopped
1 inch of fresh root ginger grated and peeled
Can of chopped tomatoes or 450g of chopped tomatoes
Can of Coconut Milk
1 Butternut Squash (you will only use half of the squash, peeled and chopped into 2cm pieces)
100g of baby spinach leaves
3 large potatoes, cut into eights
1 vegetable or mushroom stock cube
10-15 large button or chestnut mushrooms (optional)
Handful of Cashew Nuts (toasted)
This is my own Massaman Curry Recipe and it is a mixture of a few different recipes which I have cooked. This always works well for me. Apart from the first 25 minutes of cooking the rest of the cooking time requires little work on your part.
- In a pan, heat the oil on medium heat and cook the onion and ginger until it begins to soften. Then add the garlic and stir so the garlic does not burn.
- On another pan fry and caramelise the butternut squash on medium heat for about 15 minutes until you start to see colour and the veg begins to soften a little.
- Place the chopped potatoes into boiling water and par-boil while the butternut squash is cooking in step 2.
- Make a paste with all the spices using a drop of warm water
- Once you have been cooking the onion for a few minutes add the spice paste to the onion, garlic and ginger mix.
- Cook off the spices for a few minutes and then add the chopped tomato and the caramelised butternut squash. Mix to coat the added ingredients.
- After a few minutes add the coconut milk and the par-boiled potatoes
- Mix the stock cube with 250ml of boiling water and add to the ingredients.
- Simmer on medium heat for 20 minutes, stirring occasionally to prevent sticking to the pan.
- Taste the sauce at this point and if you wish to add more elements from the set of spices used then feel free to do so. e.g. if there is not enough of a kick, add a few dashes of chilli powder or even a whole finely chopped chilli with the seeds. This is your opportunity to customise the flavour of the curry.
- Meanwhile, toast some cashew nuts lightly under the grill and ensure to toast both sides. You can also add some sesame seeds to the toasting mix also if you wish.
- Reduce the heat and on low heat (3/9 on my cooker) leave to cook slowly for another 40 minutes until the sauce has thickened. If it has not thickened to your liking, you can increase the heat for a few minutes and this should do the trick.
- Once you are ready to serve,
blanchethe baby spinach in boiling water dry and place on the plate. Serve the curry on the bed of warmed spinach leaves (they will cook slightly in the heat also), top with the toasted nuts.
Suggested Accompaniment for this Massaman Curry Recipe
One thing which goes really well with this Massaman Curry Recipe is Chapati. These Chapati, known also as roti, safati, shabaati and roshi, are unleavened flatbread. They come mainly from the Indian Subcontinent but are really similar to other middle-eastern and asian flatbreads.
To make you need around 1 cup of flour, preferably chapati flour. (I don’t have this so I use half bread flour and half plain flour.)
Now add a good pinch of salt and 1/3 cup of warm water (added slowly). You need to get a non-sticky dough. So keep working the dough until you have a
Flour the surface and roll 2-3 inch pieces into very thin sheets. At this point, you can add some crushed fennel seeds to taste (i like this).
On a medium hot pan, place the rolled dough onto the pan and press down. Once it starts to colour or small humps form, turn over. It might swell with air and puff up, if it does, just press it down with a spatula until it is slightly coloured and warmed on both sides.
You may need to experiment on temperatures but you will soon get the perfect thickness of dough and the perfect temperature for a delicious chapati.