Page 19 - ALG Issue 4 2019

Thai massaman curry with tofu GF VE
Massaman curry is full of fragrant spices and creamy coconut, perfectly paired with winter veg. I have used carrots and potatoes, but parsnips, celeriac, squash and even Brussels sprouts would work well. I am currently growing lemongrass in a pot and am very encouraged by how it is doing and have also planted a sprouting ginger rhizome I bought at the market. Next on the list is finding some galangal that is sprouting.
The recipe calls for tofu; if that is not for you, just omit it or use a protein of your choice.
Serves 4
To make the paste
1⁄2 tsp cumin seeds
2 tsp coriander seeds
1⁄2 tsp black peppercorns
3 whole cloves
1-inch piece cinnamon quill
4 cardamom pods, smash and use seeds only
1⁄2 tsp black peppercorns
4 dried red chillies, soaked in water for about 15 minutes, seeds removed
3 shallots, peeled
4 garlic cloves, peeled
5cm (2 inches) galangal or ginger, sliced
1 piece fresh lemongrass, white bottom part only, thinly sliced
1⁄2 tsp turmeric
1⁄4 tsp nutmeg, freshly grated
1⁄4 tsp salt
Toast the cumin, coriander seeds, peppercorns, cloves, cinnamon, cardamom and soaked chillies in a dry frying pan until fragrant and changing colour, being careful not to burn. Let the spices cool and grind in a spice grinder or with a mortar and pestle until fine.
In a dry frying pan, dry fry the shallots, garlic, galangal, and lemongrass over a high heat until slightly brown.
Place the spices, toasted shallots, garlic, galangal, and lemongrass, and the remaining ingredients in a food processor or in a jug if using a hand blender. Process until the mixture forms a dry paste.
If the mixture is not blending well, add 1 tablespoon of coconut milk, but only as a last resort.
The recipe calls for tofu; if that is not for you, just omit it or use a protein of your choice
To make the curry
400g tofu
2 tbsp rapeseed oil
The Massaman curry paste you’ve just made (full amount)
2 tsp palm sugar or coconut sugar 400ml tin of coconut milk
1 tbsp tamarind concentrate
1 onion, sliced
1 carrot, peeled and diagonally sliced into 1.25cm (1⁄2 inch) wide chunks
1 medium potato or sweet potato, peeled and cut into 2.5cm (1 inch) cubes
200ml water
75g blanched peanuts or whole cashew nuts
2 tsp soy sauce or 1 tsp tamari for gluten free
2 spring onions, sliced
2 tbsp fresh coriander, chopped
Wrap the tofu in a clean tea towel and place a weight on it to release the excess moisture. Leave for 10 minutes, then remove and cut into 1.25cm (1 inch) pieces. Heat 1 tablespoon of the oil in a frying pan or wok and fry the tofu until golden, about 5-8 minutes. Remove from the pan and set aside.
Heat the remaining oil in a saucepan
or wok and fry the curry paste for 1 minute. Add the sugar, 1⁄4 tin of coconut milk, tamarind and the onion, carrot and potatoes. Simmer for 5 minutes. Add the remaining coconut milk and water and bring to the boil. Reduce the heat and simmer until the vegetables are nearly tender, about 10 minutes. Add the fried tofu and peanuts and simmer for a further 5 minutes.
Now add the soy sauce and mix
well. Taste the curry and adjust the seasoning if necessary. It should taste a bit spicy, creamy, sweet and salty. Serve with jasmine rice and garnish with spring onions and coriander.
Allotment and Leisure Gardener 19
All recipes are taken from Erin’s book
“The Veg Table” available at www. naturalcookeryschool. com/.