Vegan Massaman Curry

Heat 1/2 cup (about 120ml) of the coconut milk in a large pot or wok over medium heat until it begins to bubble and the oil starts to slightly separate. Add the red curry paste, cumin seeds, coriander seeds, cinnamon, and nutmeg. Stir well and fry for 1-2 minutes until deeply fragrant.

Pour in the remaining coconut milk along with the maple syrup, soy sauce, peanut butter, lime juice, and tamarind paste. Stir continuously until the peanut butter completely dissolves and the curry base is smooth.

Add the sliced shallots, chopped carrots, halved baby potatoes, and the peanuts to the pot. Bring the curry to a gentle simmer, cover, and let it cook for about 15-20 minutes, or until the potatoes and carrots are perfectly tender.

While the curry is simmering, prepare your side dishes. Cook the pandan rice according to the package instructions. Steam or boil the green beans until crisp-tender. In a separate pan, pan-fry or bake your crispy tofu until golden and crunchy.

Once the potatoes in the curry are soft, remove the pot from the heat. Taste and adjust the seasoning if necessary (add a splash of soy sauce for saltiness, or extra lime juice for acidity).

Serve the warm Massaman curry in deep bowls alongside the rice, green beans, and crispy tofu. Garnish generously with fresh coriander and extra peanuts.