Vegan veg Massaman

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!