Thai Massaman Curry
A fresh, quick, tasty dinner that’s a real crowd pleaser. Serve with noodles or brown rice, which you’ll need to cook first.
4 people
15 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 1 head Broccoli florets cut into bite- sized pieces
- 1 bag Brown Rice or noodles, to serve
- 400 g Chickpeas drained and rinsed
- 3 cloves Garlic finely sliced
- 800 g Light Coconut Milk
- 1 tbsp Maple Syrup or honey or agave
- 1 medium Onion finely sliced
- 1 small Red Chilli small, deseeded and finely sliced
- 1 - Red Pepper cut into bite- sized pieces
- 1 pinch Salt
- 1 tbsp Sesame Seeds to garnish
- 3 tbsp Soy Sauce or tamari
- 1 bunch SuperValu Fresh Coriander small, chopped
- 0.5 stick SuperValu Fresh Ginger peeled and finely sliced
- 2 - SuperValu Limes
- 2 tbsp SuperValu Oil
- 0.5 bunch SuperValu Scallions finely sliced
- 1 - Yellow Pepper cut into bite- sized pieces
Method
1. Put the brown rice or noodles on to cook first, and cook according to the packet instructions.
2. Warm the oil in a family-sized pot set over a high heat. Add the onion, garlic, chilli and ginger and cook for 4 minutes, stirring regularly. Add the red and yellow peppers, broccoli, chickpeas, curry powder and a pinch of salt and pepper and cook, stirring, for 4 minutes. If the curry powder is sticking to the bottom of the pot, add a little coconut milk. Now add both tins of coconut milk, the juice of 1 lime, the soy sauce and the maple syrup. Bring to the boil, stirring regularly, then reduce to a simmer for 10 minutes.
3. Add the spring onions and half of the coriander. Remove from the heat and mix well, then garnish with the remaining fresh coriander and some sesame seeds. Cut the remaining lime into four wedges and serve alongside the curry.
