Chickpea and potato massaman curry

Going meatless is a great way to cut the costs of your food shop and with this warming winter curry you won’t even miss it.

Serves: 4

INGREDIENTS

For the curry paste:

2 Shallots

2 Sticks of Lemongrass

6 Cloves of Garlic

3cm Knob of Ginger

4 Cloves

3 Cardamom Pods

1 Tbsp Coriander Seeds

1 ½ Tsp Cumin Seeds

8 Dried Red Chillies

2 Kaffir Lime Leaves

1 Tsp Ground Cinnamon

½ Tsp Turmeric

400ml Tin of Coconut Milk

For the curry:

700g Potatoes

1.2 Litres of Vegetable Stock

2 Carrots

½ Cauliflower

400g Tin of Chickpeas

½ Tbsp Tamarind Paste

1 Tbsp Brown Sugar

240g Tilda Jasmine Rice

Salt

Vegetable Oil

METHOD

Roughly chop your shallots, lemongrass, garlic and ginger.

Toast your cloves, cardamom pods, coriander seeds and cumin seeds in a pan then set aside.

Toast your chillies until slightly burnt and deseed.

Pop everything into a food processor along with the cinnamon, turmeric, 3 tbsp of coconut milk and pulse until you’ve got a smooth paste.

Peel your potatoes then cut into 3cm-sized chunks.

Pop your paste in a pot or wok with a good glug of oil then add your potatoes and fry until crispy.

Add the remaining coconut milk and vegetable stock. Cook for 15 mins.

Meanwhile, thinly slice the carrots, break the cauliflower into florets and drain the chickpeas.

Add them to the curry and simmer for a further 10 mins, then stir in the tamarind paste and brown sugar.

Meanwhile, cook your Tilda Jasmine Rice according to packet instructions.

Plate up, tuck in and enjoy.

Recipe credit: MOB Kitchen

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