Vegetarian Massaman Curry

Ingredients

1⁄2 teaspoon cumin
5cardamom pods
5cloves
1small cinnamon stick (or 1⁄2 teaspoon ground cinnamon)
2 tablespoonsvegetable oil
2generous tablespoons massaman curry paste
3bay leaves
1medium onion, roughly chopped
400 mlcoconut milk, plus extra to serve
1 teaspooncaster sugar
2 tablespoonsvegetarian fish sauce (use two teaspoons of salt instead if not available)
2 tablespoonstamarind paste
1potato, peeled and cut into bite-sized pieces
1 blockfirm tofu cut into bite sized pieces
2 tablespoonsbeef or vegetable stock (optional)
2 tablespoonsroasted cashew nuts (optional)
5 pieceschopped pineapple (optional)

1

Roast the cumin, cardamom, cloves and cinnamon in a dry frying pan set over a medium heat, stirring continuously for a few minutes, until their aroma fills the air. Crush the spices using a pestle and mortar and set aside.
2

Heat the oil in a saucepan over a medium-high heat. Stir in the curry paste, crushed roasted spices, bay leaves and onion and cook until it is fragrant and the oil separates and rises to the surface.
3

Reduce the heat to medium and cook out the paste for two minutes.
4

Add half the coconut milk and stir for one minute.
5

Add the caster sugar, fish sauce and a pinch of salt. Cook for a minute, then stir in the tamarind sauce.
6

Add the potato and tofu. Simmer for ten minutes or until potatoes are cooked.
7

Add the rest of the coconut milk. If the sauce still seems too dry, add a little more stock.
8

Cook for another minute until everything is mixed well, then add the nuts and pineapple.
9

Ladle into a serving bowl and drizzle some coconut milk over it. Serve with steamed rice.