Massaman-Style Vegetable Curry & Lemongrass Rice
This massaman-inspired curry is a fragrant feast from the east. You'll simmer waxy potatoes, pepper and mangetout in a heady blend of cinnamon and cardamom. Serve with lemongrass-infused rice and a sprinkle of crushed peanuts.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Bash your lemongrass with a rolling pin
Remove the tough outer layer[s] and set aside for later
Chop the softer inner core[s] finely
Peel and chop your brown onion[s] into wedges
Chop your waxy potatoes in half
Add your basmati rice, outer lemongrass layers and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and discard the outer lemongrass layers, keep covered until serving – this is your lemongrass rice
Boil a kettle
Crush your cardamom pods open by squashing them with the side of a knife
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat
Once hot, add the cardamom pods, chopped lemongrass core, your ground cinnamon (not a fan of cinnamon? Only add a little!), ginger & garlic paste and red Thai curry paste and cook for 30 secs or until fragrant
Once fragrant, add the onion wedges with a pinch of salt and cook for 2-3 min or until beginning to soften
Once beginning to soften, add the halved waxy potatoes and cook for 2 min further or until the potatoes are coated in spices
Meanwhile, chop your creamed coconut roughly (if required!)
Dissolve the chopped creamed coconut, your vegetable stock mix and 1 tsp [1 1/2 tsp] [2 tsp] sugar in 325ml [420ml] [500ml] boiled water – this is your coconut stock
Add the coconut stock and your tamarind paste to the pan and cook, covered, for 13-15 min or until the potatoes are almost fork-tender
While the potatoes are cooking, deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Crush your roasted peanuts with a rolling pin
Once the potatoes are almost fork-tender, discard the cardamom pods from the curry
Add the sliced pepper and your mangetout and cook, covered, for 4-5 min further or until the veg is cooked through – this is your massaman-style vegetable curry
Serve the massaman-style vegetable curry over the lemongrass rice
Tip: For fancy presentation, press the rice into a small bowl and turn out!
Garnish with the crushed roasted peanuts
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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