Vegan Massaman curry

Vegan
Gluten free
Asian
Preferably use herbs that you still have to grind yourself. That makes for a lot more flavor. You do need a mortar, herb or coffee grinder or a blender. With a food processor or hand blender you will not get the herbs nicely fine.
DinnerCurry2 servings40 minutes preparation
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This is what you need

For the spice paste:
Fennel seed1 tsp
Cardamom pods10
Coriander seeds1 tbsp
Cloves10
Black peppercorns1 tsp
Chili flakes1 tbsp
Lemongrass5 cm
Garlic3 cloves
Fresh ginger4 cm
Cinnamon powder1 tsp
Peanutbutter2 tbspMaple syrup grade A1 tbspGenmai miso2 tbsp
For the curry:
Potatoes, waxy250 g
Carrots2 large
Coconut oil (deodorised)1 tbsp
Seitan in tamari sauce1 jar
Water100 ml
Sushi rice120 gPeanuts60 gCoconut milk 80%400 ml

This is how you make it

  1. Remove the seeds from the cardamom pods. Place the fennel seeds, cardamom, coriander seeds, cloves, peppercorns and chili flakes in a dry frying pan and roast for 3-5 minutes.
  2. Remove the herbs from the pan and put them in the blender or herb grinder. Grind fine.
  3. Cut the garlic, ginger and lemongrass into slices. Roast for 2 minutes in the dry frying pan.
  4. Add the garlic, ginger and lemongrass to the herbs and grind into a fine curry paste. Add the cinnamon, peanut butter, maple syrup and miso and mix.
  5. Cut the potatoes and carrots into cubes or slices.
  6. Put the coconut oil in a large frying pan. Add the potatoes and carrots and fry briefly. Add the curry paste.
  7. Deglaze with a pot of seitan, including moisture.
  8. Add the coconut milk and water and simmer gently for about 25 minutes. The curry is ready when the potatoes are cooked and the sauce has thickened enough.
  9. Meanwhile, cook the rice according to the instructions on the package.
  10. Serve with rice.
  11. Garnish with peanuts.