Full of delicious nutrients, veggies and fresh herbs, I adore curries, and they've become my go-to weeknight dinner.
I rarely use shop-bought curry pastes, usually opting to create my own, but in Thai cuisine they nearly always start with a paste. For this delicious massaman curry, I used a really good quality shop-bought paste, then added a few extras.
Feel free to add in any veggies you fancy – then once it's done, I recommend serving this warming, hearty dish with a big bowl of wholegrain rice or quinoa.
1 tbsp groundnut oil
1 onion, diced
Thumb-sized piece of ginger, peeled and finely grated
3 cloves garlic, grated
Small bunch coriander, stalks finely chopped and leaves reserved
200g massaman curry paste – I used Barts
2 tbsp tamarind paste
1 cinnamon stick
3 makrut lime leaves
1 star anise
1 mild red chilli, finely diced
2 x 400ml tins coconut milk
1 tbsp tamari sauce
Juice of 1 lime
1 tbsp sweet chilli sauce or sugar
Freshly ground black pepper
750g baby potatoes, halved
1 cup roasted peanuts, roughly chopped
400g green beans, halved
2 cups bean sprouts
1 mild red chilli, sliced
1 jalapeño chilli, sliced (optional)
Cooked brown rice or quinoa
Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.