Massaman Potato Curry

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

• Ready In: 33 mins
• Serves: 4

Ingredients

• Curry

• 750  ml coconut milk
• 400  g potatoes, in chunks
• 50  g roasted peanuts, crushed
• 1  large onion, chopped
• 5  tablespoons water
• 75  g brown sugar
• 2  teaspoons salt

• Curry paste

• 3  cardamom pods
• 1  teaspoon  coriander seed
• 1  teaspoon cumin seed
• 2  cloves
• 6  small red chilies
• 2  garlic cloves, halved
• 1  teaspoon ground cinnamon
• 1⁄2 inch gingerroot, peeled and chopped
• 2  shallots, chopped
• 1  stalk lemongrass, chopped
• 1⁄2 lime, juice of

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.