I made a beef version of this alongside this vegan one for Sam, there really aren't a lot of differences and both turned out great, my only mistake was putting cauliflower in as it was cooked in my slow cooker and it went mushy - not nice - never doing that again. On the plus side Sam said it tasted good so there's that :)
Ingredients
For the paste
Place all ingredients into a blender or food processor
8 Dried red chillies split with the seeds removed ( I used fresh with the seeds )
4 Tablespoons Hot Water
1.5 Teaspoons Ground Cumin
1.5 Teaspoons Ground Coriander
1/2 Teaspoon Ground Cinnamon
4 Green Cardamom pods split ( use only the seeds inside )
A pinch of Nutmeg
1 Teaspoon salt
1/2 Teaspoon Black Pepper
1 Red Onion chopped
1 Thumb size piece of Ginger or Galangal chopped
5 Fat Cloves Garlic chopped
1 Tablespoon Lemongrass ( I used puree )
Blitz to a nice paste and set aside.
For the curry
1 Kilo mixed Veg - nice firm veg are best
180mls Vegan Stock
1 x 400g Tin Coconut Milk
1 Large Onion - sliced thinly
400gm Waxy Potatoes
1 Tablespoon Maple Syrup ( or Agave syrup )
1 Tablespoon Tamarind Paste
2 Bay Leaves
1 Start Anise
1 Cinnamon Stick
Salt and Pepper
20g Chopped Peanuts ( optional )
Little slaked cornflour to thicken if necessary
Chopped Coriander to serve.
Ready for the freezer....
I think I'd blitz this and serve it as Vegetable Massaman soup, the flavour is great!
