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    • Cheat Days / Increase Vegetarian Intake

    Vegan Massaman Curry

    Ingredients

    4 sweet potatoes

    200g snap peas

    200 gr baby corn

    500 ml coconut water

    2 tbsp palm sugar

    Crunchy topper

    ½ cup unsalted crushed roasted peanuts

    100g sesame seeds

    100g sunflower seeds

    Curry paste

    1 tsp cardamom powder

    1 tsp cinnamon

    5 cloves

    ⅓ tbsp cumin powder

    1 tsp ground nutmeg

    ⅓ tbsp black pepper

    4–6 red chillies

    3 shallots

    ½ inch piece julienne galangal

    1 head garlic

    1 stalk lemongrass

    1 tsp miso paste

    Small handful coriander stalks

    Handful of peanuts

    Preparation

    Using a pestle and mortar pound and stir the curry paste ingredients until you get a uniform paste.

    Cut the sweet potatoes into 2–3 cm cubes and slice baby corn in three.

    In a medium size mixing bowl, mix the crunchy topper ingredients and set aside

    Cooking

    In a saucepan over medium to high heat, heat 1 tbsp of vegetable oil and fry the curry paste, until fragrant. Add the sweet potatoes and cook for 3–4 minutes.

    Stir through the coconut water and add the snap peas. Cover with a lid and simmer for 5–10 minutes, stir in the baby corn and simmer for 5 more minutes without the lid.

    Serve with a tablespoon of the crunchy topper.