DeliVita Vegan Massaman Curry
"Spicy, fresh and full of flavour, give this tasty Vegan Massaman Curry a try!"
Temperature 200-220 Degrees C
Cook Time: 30-40 Mins
Ingredients (Serves 2):
1 Tsp of Fennel Seads
1 Tsp of Cumin Seeds
1 Tsp of Coriander Seeds
2 Tsp of Cornflour
1 Tbsp of Vegetable Oil
1 Tbsp of Tamarind Paste
4 Tbsp of Roasted Peanuts
2 Chopped Red Chillies
6 Cloves
2 Bay ;eaves
1 Cinnamon Stick
2 Lemongrass Stalks
8 Shallots
4 Garlic Cloves
1.5" Ginger
30g Fresh Coriander
3 Kaffir Lime Leaves
400ml Coconut Milk
250ml Vegetable Stock
+ Your Choice of Vegetables
Directions:
1: Toast the fennel, cumin and coriander seeds in a frying pan for a couple of minutes until fragrant.
Set aside.
2: Roughly chop the lemongrass, shallots, garlic and ginger and fry for 3 minutes.
Once lightly browned add them to the blender along with toasted seeds, lime leaves and coriander stalks (reserving leaves).
Blend until smooth.
3: Pour back into the pan and fry for a few minutes until golden brown.
Then pour in the coconut milk and simmer until reduced by 1/3.
4: Stir in the vegtable stock - leaving spproximately 40ml of the liquid to mix with the cornflour in a seperate bowl.
Add half of the mixture back to the sauce and simmer for another 5 minutes stirring occasionally.
The sauce should be thickened to your preference.
5: Add the tamarind paste, bay leaves and cinnamon stick.
6: Peel the butternut squash and potatoes, and roughly chop into bite sized pieces.
Add any other fresh vegetables at this point too.
7: Pour the sauce into a cast iron dish.
Add the vegetables, leaving the cauliflower on top so that it roasts in the oven.
8: Place the dish inside the pre-heated DeliVita Oven.
After 7-8 minutes, using a heat proof glove turn the dish all the way round.
9: In around 8 minutes, always using the heat proof glove to handle the dish, remove and stir the veg well and pop back in the oven.
10: Leave in the oven for around 15 minutes (stiring regularly) or until the veg is cooked to your liking.
Temperature 200-220 Degrees C
Cook Time: 30-40 Mins
Ingredients (Serves 2):
1 Tsp of Fennel Seads
1 Tsp of Cumin Seeds
1 Tsp of Coriander Seeds
2 Tsp of Cornflour
1 Tbsp of Vegetable Oil
1 Tbsp of Tamarind Paste
4 Tbsp of Roasted Peanuts
2 Chopped Red Chillies
6 Cloves
2 Bay ;eaves
1 Cinnamon Stick
2 Lemongrass Stalks
8 Shallots
4 Garlic Cloves
1.5" Ginger
30g Fresh Coriander
3 Kaffir Lime Leaves
400ml Coconut Milk
250ml Vegetable Stock
+ Your Choice of Vegetables
Directions:
1: Toast the fennel, cumin and coriander seeds in a frying pan for a couple of minutes until fragrant.
Set aside.
2: Roughly chop the lemongrass, shallots, garlic and ginger and fry for 3 minutes.
Once lightly browned add them to the blender along with toasted seeds, lime leaves and coriander stalks (reserving leaves).
Blend until smooth.
3: Pour back into the pan and fry for a few minutes until golden brown.
Then pour in the coconut milk and simmer until reduced by 1/3.
4: Stir in the vegtable stock - leaving spproximately 40ml of the liquid to mix with the cornflour in a seperate bowl.
Add half of the mixture back to the sauce and simmer for another 5 minutes stirring occasionally.
The sauce should be thickened to your preference.
5: Add the tamarind paste, bay leaves and cinnamon stick.
6: Peel the butternut squash and potatoes, and roughly chop into bite sized pieces.
Add any other fresh vegetables at this point too.
7: Pour the sauce into a cast iron dish.
Add the vegetables, leaving the cauliflower on top so that it roasts in the oven.
8: Place the dish inside the pre-heated DeliVita Oven.
After 7-8 minutes, using a heat proof glove turn the dish all the way round.
9: In around 8 minutes, always using the heat proof glove to handle the dish, remove and stir the veg well and pop back in the oven.
10: Leave in the oven for around 15 minutes (stiring regularly) or until the veg is cooked to your liking.
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