This curry was just awesome. comfort food! I had my first massaman curry in Thailand and immediately fell in love with the spices combined with coconut. Massaman is a mixture of spices including: tamarins, coriander, cumin, cardamon, star anise, nutmeg, cloves, bay leaves, cinnamon, lemon grass and kaffir lime. I had done by own Thai Massaman Curry with prawns last year, and it was superb but this time I used a ready made curry paste I had gotten from abroad.

 

Massaman Lentil Curry
Serves 3
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Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Prep Time
30 min

Cook Time
30 min

Total Time
1 hr

Ingredients
  1. 1 teaspoon coconut oil
  2. 1 small onion
  3. 1 table spoon curry powder
  4. 1 packet massaman curry paste
  5. 500ml of boiled water
  6. 1 can coconut milk
  7. 500g pre boiled lentils
  8. 1 red capsicum
  9. 1 sweet potato
  10. 2 carrots
  11. 100g raw cashew nuts
  12. fresh basil
  13. Rice or cauliflower couscous to serve
Instructions
  1. Peel the sweet potato and carrot and dice in small pieces. Boil or steam until they cook. Do not overcook.
  2. Dice the onions and red bell peppers separately.
  3. Heat a pan and add coconut oil. Then gently stir fry the onion and add curry powder. The onion needs to softened and not browned.
  4. After 5 minutes add the massaman curry paste and half the water. Stir until the paste has dissolved.
  5. Add the rest of the water, coconut milk, vegetables and the lentils. Stir and bring to a boil.
  6. Cover and simmer for about 15 minutes.
  7. Remove from heat and toast some cashew nuts on a frying pan. No oil is needed. Toss until cashew nuts are slightly toasted on each side.
  8. Pour servings of massaman curry in a bowl and dress with cashew nuts and fresh basil. Serve some rice or cauliflower rice separately.
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