Potato and Chickpea Massaman Curry

Soooo unbelievably yummy – add whatever vegetables you like to this! And it doesn’t take long at all – less than an hour for deliciously authentic curry made from scratch ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ย Freeze the paste and use it again another time!


Approximate cost to buy everything: $25-$40, entirely dependent on how stocked your spice pantry is. If you need to go buy all the spices, the price will obviously rise. But hey – you get to use them for heaps of other things too. Good investment!

Time taken: Approximately 1 hour

Serves: 4-6

The protein, iron and calcium I’m not getting from meat? Yes, a serve of all three (especially protein) but to boost the iron and calcium I’d recommend serving this with some steamed or boiled greens. I chose bok choy as we had some needing to be used in the fridge.



Curry paste:

2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
2 stalks lemongrass, tough parts trimmed off
Thumb-sized piece ginger, sliced
8 medium cloves garlic, peeled
1 red onion, sliced
Stems of 1 small bunch coriander
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Everything else:

5 potatoes, cut into chunks
1 small sweet potato, peeled and cut into chunks
1 can chickpeas, drained (reserve liquid to make some vegan meringue!)
1 can coconut cream
2 cups vegetable stock
1 cinnamon stick
5-6 cardamom pods, squashed open with the side of a knife
2 bay leaves
1 tbsp tamarind paste
2 tbsp brown sugar
Handful roasted peanuts
Optional: chilli, to taste
Salt, to season to taste

To serve:

Extra roasted peanuts
Fresh coriander
Coconut rice (rice cooked in a half-half ratio of coconut milk and water – season with salt and add saffron if desired)
Splash of coconut cream


Combine all paste ingredients into a thick paste using a mortar and pestle or food processor. Reserve 2 heaped tablespoons of the paste and store the rest in the fridge or freezer to use another time.

In a saucepan or deep frying pan, drizzle a little oil. Fry 2 tbsp curry paste on medium-high heat for 5 minutes or until aromatic. Add potato and sweet potato and stir to coat, adding a touch more oil if the paste starts to stick to the pan.

Pour in stock and coconut cream, add all other ingredients, and stir well. Reduce heat to medium and simmer curry with the lid on for 30 minutes or until potatoes are tender and flavours have developed. Increase the heat if needed to cook the potatoes.

Season with salt to taste, then serve with all the trimmings and coconut rice!



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