Massaman Curry
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 283
- Carbs 40G
Ingredients
For the curry paste
- 1 small onion peeled and quartered
- ½ lemongrass stalk
- 4 garlic cloves peeled
- 2 tbsp tomato puree
- 4 tsp white granulated sweetener
- 2 tsp dark soy sauce
- 1 lime juice and zest
- 1 tsp vegetarian fish sauce
- 1 tsp ground ginger
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp dried cloves
- ½ tsp paprika
For the curry
- 600 g new potatoes quartered
- 2 carrots peeled and diced
- 1 red pepper deseeded and sliced
- 400 g tin chopped tomatoes
- 400 ml tin light coconut milk
- 1 tbsp peanut butter powder
- 100 ml water
- low calorie cooking spray
- salt and pepper to taste
Instructions
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Add all the curry paste ingredients to a blender and pulse until smooth. Don't worry if it smells a bit odd at this point, it hasn't been cooked yet!
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Spray the saucepan with low calorie cooking spray and place over a medium heat. Add the paste and cook it gently for two minutes.
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Add 100ml of water, carrots and sliced pepper to the saucepan and stir well. Cook for 5 minutes.
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Add the potatoes and stir well again to coat in the paste. Cook for 3 minutes.
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Add the coconut milk, chopped tomatoes and peanut butter powder. Stir well and bring to the boil. Then reduce to a simmer and leave with the lid off for 20 minutes. The potatoes and carrots should be tender, and the sauce will be rich.
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Season with salt and pepper to taste and serve with a side of your choice.