{"product_id":"vegan-massaman-curry","title":"Vegan Massaman Curry","description":"\u003cp\u003eA proper massaman curry cooked from scratch in a cast-iron dish in your pizza oven. The spice paste is built from whole toasted spices - fennel, cumin, coriander - and the sauce gets its richness from coconut milk reduced slowly in the oven's heat. Butternut squash and sweet potato are the stars here, roasting in the sauce until they are tender and caramelised at the edges. This is comfort food at its finest, and entirely plant-based.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSpice Paste\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tsp fennel seeds\u003c\/li\u003e\n  \u003cli\u003e1 tsp cumin seeds\u003c\/li\u003e\n  \u003cli\u003e1 tsp coriander seeds\u003c\/li\u003e\n  \u003cli\u003e2 lemongrass stalks, chopped\u003c\/li\u003e\n  \u003cli\u003e8 shallots, chopped\u003c\/li\u003e\n  \u003cli\u003e4 garlic cloves\u003c\/li\u003e\n  \u003cli\u003e4cm piece of ginger\u003c\/li\u003e\n  \u003cli\u003e3 kaffir lime leaves\u003c\/li\u003e\n  \u003cli\u003e30g fresh coriander (stalks and leaves)\u003c\/li\u003e\n  \u003cli\u003e2 chopped red chillies\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCurry\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1 tbsp vegetable oil\u003c\/li\u003e\n  \u003cli\u003e400ml coconut milk\u003c\/li\u003e\n  \u003cli\u003e250ml vegetable stock\u003c\/li\u003e\n  \u003cli\u003e2 tsp cornflour\u003c\/li\u003e\n  \u003cli\u003e1 tbsp tamarind paste\u003c\/li\u003e\n  \u003cli\u003e2 bay leaves\u003c\/li\u003e\n  \u003cli\u003e1 cinnamon stick\u003c\/li\u003e\n  \u003cli\u003e4 tbsp roasted peanuts\u003c\/li\u003e\n  \u003cli\u003e6 cloves\u003c\/li\u003e\n  \u003cli\u003e1 butternut squash, peeled and cubed\u003c\/li\u003e\n  \u003cli\u003e2 sweet potatoes, peeled and cubed\u003c\/li\u003e\n  \u003cli\u003eA handful of green beans (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eToast the fennel, cumin, and coriander seeds in a dry pan until fragrant. Set aside.\u003c\/li\u003e\n  \u003cli\u003eFry the chopped lemongrass, shallots, garlic, and ginger for 3 minutes until lightly browned. Blend with the toasted seeds, lime leaves, coriander stalks, and chillies into a paste.\u003c\/li\u003e\n  \u003cli\u003eFry the paste in a little oil until golden brown. Add the coconut milk and simmer until reduced by a third.\u003c\/li\u003e\n  \u003cli\u003eAdd the vegetable stock. Mix the cornflour with 40ml of cold water and stir half into the sauce. Simmer for 5 minutes and add the rest if you want it thicker.\u003c\/li\u003e\n  \u003cli\u003eStir in the tamarind paste, bay leaves, cinnamon stick, peanuts, and cloves.\u003c\/li\u003e\n  \u003cli\u003ePour the sauce into a cast-iron dish. Add the cubed butternut squash, sweet potato, and green beans if using.\u003c\/li\u003e\n  \u003cli\u003ePlace in your preheated pizza oven and cook for about 30 minutes, turning the dish and stirring regularly, until the vegetables are tender.\u003c\/li\u003e\n  \u003cli\u003eServe with steamed jasmine rice and a scattering of fresh coriander leaves and roasted peanuts.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502928306560,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/vegan-massaman-curry-3424767.jpg?v=1772409436","url":"https:\/\/kitcheninthegarden.co.uk\/products\/vegan-massaman-curry","provider":"Kitchen In The Garden","version":"1.0","type":"link"}