Our No-beef massaman is a great way to try out low-carbon meat-alternatives: it’s a warming, skinny version of a traditional Thai curry with just a touch of coconut. Packed with potatoes in a rich and tangy sauce it’s a great way to enjoy the humble British spud that’s in season right now.
Ingredients
For the curry paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground cloves
- ½ tsp ground cardamom
- 1 tsp ground mace
- ½ tsp ground cinnamon
- 2 dried red chillies
- 1 tsp lemongrass paste
- 1 tbsp ginger paste
- 1 tbsp turmeric
- 2 tbsp lemon juice
- 2 tsp vegetarian fish sauce alternative
- 1 tbsp palm sugar
- ½ tsp white pepper
- 160ml reduced-fat coconut milk
- 3 shallots, finely chopped
- 3 cloves garlic, crushed
For the curry
- 100g red peppers from a jar, rinsed
- 600g potatoes, chopped
- 500g squash, peeled and chopped
- 1 tbsp tamarind paste
- 80g yellow split peas
- 240ml low-sodium vegetable stock
- 2 tbsp peanut butter
- 2 star anise
- 160g vegan steak, broken into pieces
- 1 lime, zest and juice
To serve
- toasted crunchy peanuts, chopped
- 1 lime, quartered into wedges
- A few slices of red onion
- sambal, see separate recipe
Method
- To make the curry paste: In a medium-sized pan, gently toast the spices and dried chillies for 1-2 minutes over a very low heat, stirring continuously, until the spices are very lightly browned. Be careful that the spices do not burn, but any very slight smoking is an indication the spices are toasting correctly.
- Add all the spices with the remaining ingredients, except the shallots, garlic and coconut milk, to a food processer and process. Return the mixture to the pan.
- Open the can of coconut milk and scoop out half the solid coconut cream from the top of the can and stir into the spice mix. Add the finely chopped shallots and garlic, stirring continuously. Place a lid on the pan and continue to cook the mixture over a very low heat, stirring it often for 3-4 minutes until the shallots and garlic are translucent.
- To make the curry: Add the peppers, chopped potatoes and butternut squash to the paste and toss together. Carry on cooking for another 10 minutes.
- Add the tamarind paste, yellow split peas, remaining coconut milk, vegetable stock, peanut butter, star anise and vegan steak pieces. Mix well. Continue cooking for a further 20 minutes.
- Finish the curry with the lime zest and juice.
- To serve: Top with toasted crunchy peanuts, lime wedges, red onion slices and the sambal on the side.
