Vegetable Massaman Curry with Chickpeas and Potatoes
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Ingredients
- 400 g chickpeas, drained and rinsed
- 3 tbsp massaman curry paste
- 400 ml coconut milk
- 2 baking potatoes
- 1 onion, sliced
- 30 g roasted peanuts, roughly chopped
- 2 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
Nutrition (per serving)
- Calories
- 521 kcal
- Protein
- 15 g
- Carbohydrate
- 48 g
- of which sugars
- 11.5 g
- Fat
- 27.8 g
- of which saturates
- 18.8 g
- Fibre
- 11.5 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel the potatoes and cut into chunks.
- 2
Fry the massaman curry paste in a splash of the coconut milk in a large pan for 2 minutes until fragrant.
- 3
Add the onion and cook for 3 minutes until softened.
- 4
Pour in the rest of the coconut milk and add the potatoes and half the peanuts.
- 5
Cover and simmer for 20 minutes until the potatoes are tender.
- 6
Add the chickpeas, soy sauce, tamarind paste and palm sugar, and simmer for 5 more minutes.
- 7
Scatter with the remaining peanuts and serve with jasmine rice.
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