Brown lentil and vegetable Massaman curry

31 Aug 2018

Brown lentil and vegetable Massaman curry Massaman curries aren’t generally spicy; the paste that makes up the base of the curry is made of aromatics rather than chilli. Massaman curries are, on the whole, family friendly.

SERVES

4  

PREPARATION

10 minutes

COOKING

3 hours

1 small red or brown onion, cut into thin wedges

1 tablespoon finely grated fresh ginger

2 garlic cloves, crushed or finely chopped

1 tablespoon massaman curry paste, or to taste

400 ml (14 fl oz) tin coconut milk, shaken

2 red or yellow capsicums (peppers), seeds and membranes discarded, coarsely chopped

200 g (7 oz) Swiss brown or button mushrooms, quartered

400 g (14 oz) tin brown lentils, drained and rinsed

125 g (41/2 oz) snow peas (mangetout), ends trimmed, halved

1 lime, quartered

1 teaspoon sugar

2 teaspoons soy sauce or fish sauce (see Tip)

steamed jasmine rice, to serve

coriander (cilantro) leaves, to serve (optional)

1. Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine. Add the capsicum, mushrooms and lentils and

cook on low for 3 hours.

2. Add the snow peas and cook for 5–10 minutes until just tender. Stir in the juice of 1 lime quarter, the sugar and soy sauce. Taste the curry, adding a little more sugar, lime juice or soy sauce to balance the flavours of sweet, sour and salty.

3. Serve with rice, with the coriander leaves scattered over and the remaining lime wedges for squeezing over.

Get the book

Images and recipes from Slow Cooker Vegetarian by Katy Holder, Murdoch Books, RRP $29.99; Photography by Alan Benson