Veganism

Massaman Curry 

For our main course we made our favourite dish from the cooking class, Massaman Curry. This recipe has everything I love: spice, coconut milk, sweet potato, tofu.. It’s so good. The secret? We made our own chili paste. 

Chili Paste 

  • 10 teaspoons oil 
  • 2 small handfuls chopped carrot and onion 
  • 2 teaspoons chopped garlic 
  • 4 teaspoons dry chilis 
  • 2 teaspoons soy sauce 
  • 2 teaspoons brown sugar 
  • 2 teaspoons lime juice 

Heat the oil in a wok over high heat. Add the carrots and onion and fry for 1 minute. Add the chopped garlic and fry until brown. Turn off the element. Add the dry chilis, soy sauce, brown sugar, and lime juice. Pour the contents of the wok into a blender and mix 1-2 minutes. Return the mixture into the wok and fry until dark red. 

Massaman Curry 

  • 2 tablespoons oil 
  • 2 handfuls sliced carrot 
  • 1 handful chopped onion 
  • 1 handful chopped tomato 
  • 1 tablespoon chili paste (see above recipe)
  • 1 tablespoon curry powder 
  • 3 tablespoons water 
  • 9 tablespoons coconut milk 
  • 1 tablespoon soy sauce 
  • 2 teaspoons brown sugar 
  • 2 handfuls of steamed sweet potato 
  • 1 handful of firm tofu 
  • 5 drops lime juice 
  • Peanuts (for serving) 

Heat the oil over high heat in a wok. Add the carrot, onion, tomato, chili paste, and curry powder. Fry until fragrant. Add a little water if necessary. Next add 3 tablespoons water and 6 tablespoons coconut milk. Cook until just boiling. Now add the soy suace, brown sugar, sweet potato, and tofu. Mix well and cook for 1 minute. Add 2 tablespoons coconut milk and stir until mixture is thick. Lastly add 5 drops of lime juice. Before serving top with roasted peanuts and 1 tablespoon coconut milk. Enjoy!




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