Massaman curry

Serves 2

Ingredients

• 1⁄2 tbsp tamarind pulp (with 1⁄4 cup boiling water)
• 1 tbsp oil
• 250g Fable Food Mushroom Meat
• 250ml coconut milk
• 2 cardamon pods, bruised
• 250ml coconut cream (do not shake the tins)
• 1-11⁄2 tbsp ready-made Massaman curry paste
• 4 baby onions
• 4 baby potatoes, cut in half if too large
• 1 tbsp vegan fish sauce 1 tbsp sugar
• 35g unsalted roasted ground peanuts
• 1⁄4 handful coriander leaves to serve

Directions

1. Put the tamarind pulp and 1⁄2 cup boiling water in a bowl and set aside to cool. When cool, mash the pulp to dissolve in the water, then strain and reserve the liquid. Discard the pulp
2. Heat oil in a wok or large saucepan and cook Fable over high heat for 3-5 minutes until browned. Remove and set aside
3. Fry the potatoes and cardamon pods for 3-5 minutes, then add the coconut milk and simmer for 25 minutes
4. While the potatoes are cooking, put the thick coconut cream from the top of the tins in a saucepan bring to a rapid simmer over medium heat stirring occasionally, and cook for 5-10 minutes, or until the mixture ‘splits’ (the oil starts to separate)
5. Add the curry paste and onion, cook for 5 minutes or until paste becomes aromatic and onions soften
6. Add the fable, potato mixture, fish sauce, sugar, peanuts and tamarind liquid, and simmer for 10-15 mins
7. Garnish with fresh coriander leaves and serve with rice and naan bread

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