"Clear Out The Fridge" Massaman Curry

It's National Curry Week this week and although I know that I share a lot of curry recipes, I couldn't resist marking the occasion by sharing another one. This takes inspiration from the flavourful yet fairly mild Thai massaman curry and whilst the ingredients list may appear quite long, it can be made with any veggies you have which need using up- hence the name! This is a great addition to your repertoire as it's quick & easy to make, is perfectly suited to advance prep & batch cooking and works well with rice and noodles alike (I really like it with brown rice noodles thanks to the fairly liquid sauce). Note that step 1 can be prepared in advance if you're particularly short on time.

Three great health benefits: boosts immunity, good source of fibre, promotes healthy skin

Serves 4-6

Ingredients:
1 small onion
2 cloves garlic
1 inch piece ginger
1 red chilli (de-seed if you wish to reduce the heat)
1 stalk lemongrass (trimmed and outer leaves removed)
1 tbsp maple syrup
Juice of 1/2 lime
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
2 tbsp coconut oil
Approximately 1kg vegetables (I used 425g broccoli, 350g carrots and 200g sweet potatoes)
3 tbsp almond butter
3 tbsp tamari
2 x 400ml cans coconut milk
500ml vegetable stock
Sea salt, to taste

Method:
1) Start by making your massaman curry paste. Place the onion, garlic, ginger, chilli, lemongrass, maple syrup, lime juice, coriander seeds, cumin seeds, cinnamon, cloves and nutmeg in a food processor and whizz to combine, until a thick paste forms.
2) In a large saucepan, warm the coconut oil over a medium heat on the hob. Add the massaman curry paste and lightly fry, stirring constantly, for a minute.
3) Next, add the vegetables and stir so that the vegetables are coated in the paste.
4) Add the nut butter, tamari, coconut milk, vegetable stock and salt and stir to combine. Simmer for 20 minutes, until the vegetables are cooked through.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats