Easy veggie massaman curry
A creamy tasting vegetable coconut curry that’s great just as is it, or it can be served with rice or flatbread for a more filling meal. Leftovers keep well in the fridge for a couple of days and can be reheated in the microwave. This recipe is part of a Budget vegetarian meal plan for four. In September 2023 this recipe was costed at an average of £3.50 when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard.
Ingredients
- Vegetable oil2 სუფრის-კოვზი
- garlic cloves3 კბილი
- Vegetable stock400 ml
- Coconut milk400 ml
- Soy Sauce1 სუფრის-კოვზი
Instructions
4 steps- 1
Put the potatoes and carrots in a large saucepan, cover with water until it rises just 1cm/½in above the vegetables and place a lid on top. Bring to the boil over a high heat. Reduce the heat to a simmer and cook for 8 minutes, or until tender but not falling apart. Drain in a colander or large sieve.
- 2
While the vegetables are cooking, heat the oil in a large frying pan or wide-based saucepan over medium-high heat and fry the onion for 4 minutes, or until softened and beginning to brown, stirring often. Reduce the heat slightly, stir in the curry paste, ginger and garlic and cook for 1 minute, stirring constantly.
- 3
Pour the stock and coconut milk into the pan and stir in the soy sauce. Add the drained vegetables, bring to a simmer and cook for 5 minutes. Stir in the frozen peas and cook for 3 minutes more.
- 4
Serve the curry with freshly cooked rice, if you like.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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