Massaman Potato Curry

Made This Recipe? Add Your Photo

Total Time
33mins
Prep
8 mins
Cook
25 mins

Don't be daunted by the list of ingredients, this is surprisingly simple. If you have any paste left over it can be stored in a screw top jar for up to 3 weeks

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. First make the paste. Crack the cardamom pods and remove the seeds. Dry fry the seeds with the cumin, cloves and coriander for 2 minutes Place these in a processor and grind, add all the other paste ingredients and process until they come together as a paste.
  2. Heat the coconut milk in a large pan and add 2 tbsp of the paste. Mix and heat until simmering.
  3. Turn down heat and add spuds to cook for 6 minutes.
  4. Add peanuts, onion, water sugar and salt, stir well until all ingredients are mixed and dissolved.
  5. Simmer until the potatoes are tender.
  6. Serve with rice or naan bread.