Thai Vegetable Massaman Curry with Potato & Pumpkin
- Gluten Free
- Vegetarian
- Asian
- Thai
- Contains Nuts
A fast massaman curry recipe that develops a flavorful combination of heat and spice.
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Nutrition Per Serving
- Calories 760
- Carbs 65.5g
- Fat 53.5g
- Fibre 13.9g
- Protein 16.7g
- Sugar 15.7g
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0.0 min
Boil some water for the stock. Add the stock and stir until dissolved.
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1.5 min
Peel and chop the pumpkin and potato.
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6.0 min
Finely chop the garlic, red onion and lemongrass.
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9.0 min
Halve and juice the lime(s).
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10.0 min
Heat the olive oil in a wok or large saucepan over medium-high heat.
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11.0 min
Add the onion, garlic, lemongrass and lime leaves. Cook until the onion starts to soften.
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12.5 min
Add the curry paste and stock to the pan. Dissolve the curry paste into the stock with the back of a large spoon.
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13.5 min
Add the coconut milk and bring to the boil.
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14.0 min
Add the potato, pumpkin, lime juice and sugar to the curry. Reduce the heat and simmer until the potato and pumpkin are tender. Add more stock/water if the curry becomes to dry.
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26.0 min
Distribute the curry among bowls and serve topped with peanuts.
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