Name: Massaman Potato Curry
Yield: 4 servings
Ingredients: Curry; 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; Curry paste; 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

Servings: 4 persons

Curry
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
Curry paste
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

1
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.
2
Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
3
Turn down heat and add spuds to cook for 6 minutes.
4
Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
5
Simmer until the potatoes are tender.
6
Serve with rice or naan bread.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Massaman Potato Curry

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