Massaman Lentil Curry (Vegan)
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
2013-11-13 10:14:16
Serves 3
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 1 teaspoon coconut oil
- 1 small onion
- 1 table spoon curry powder
- 1 packet massaman curry paste
- 500ml of boiled water
- 1 can coconut milk
- 500g pre boiled lentils
- 1 red capsicum
- 1 sweet potato
- 2 carrots
- 100g raw cashew nuts
- fresh basil
- Rice or cauliflower couscous to serve
Instructions
- Peel the sweet potato and carrot and dice in small pieces. Boil or steam until they cook. Do not overcook.
- Dice the onions and red bell peppers separately.
- 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.
- After 5 minutes add the massaman curry paste and half the water. Stir until the paste has dissolved.
- Add the rest of the water, coconut milk, vegetables and the lentils. Stir and bring to a boil.
- Cover and simmer for about 15 minutes.
- 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.
- 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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