Here's an easy to read Massamun Curry recipe adapted from an online recipe, with fewer ingredients and easy measurements.
You need:
- Cumin seeds - 1 - 2 teaspoons
- Olive Oil
- 5 tablespoons red curry sauce or paste (I use MaxChup brand available in Israel)
- 1 large onion, chopped
- 2 medium sweet potatoes, peeled & cubed
- 4 medium potatoes, peeled & cubed
- 3 largish carrots, peeled & cubed
- 2 chicken breasts or 3-5 shnitzels and/OR
- 1 box tofu, cut in 1 inch pieces
- 1 can coconut milk (I use low fat. If using coconut cream, add only 1/2 can)
- 2 tablespoons peanut butter
- Juice of 1/2 - 1 lemon
In a large soup pot, put the cumin seeds over heat for 30 seconds, then add about 2-3 tablespoons olive oil and the onion. Fry until soft.
Remove from heat and add the curry sauce, then add the chopped vegetables and stir until they are coated.
Add the coconut milk and water to cover. Stir in the peanut butter (At this point, if you want to make half vegan and half meat, split the curry into two pots.)
Add tofu or chicken as desired. (You can also make it without either.) Bring to a boil and simmer for 25-30 minutes until the potatoes and carrots are done.
Before serving, add the lemon juice.
My entire family eats this!!! (No small feat.) Served with rice it makes one meal for four and one plus meal of leftovers. YMMV.
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