Tempeh Massaman Curry

• 200g Organic Tempeh
• 400ml of coconut milk
• 6 small peeled and quartered potatoes
• 1 cinnamon stick
• 3 bay leaves
• 3 cardamom pods
• 1/4 cup crushed peanuts
• 1 cup vegetable stock
• 1 stick of lemongrass
• 4 red chillies
• 2 inch piece of ginger
• 4 cloves of garlic
• 2 shallots
• 15 coriander stalks
• 2 teaspoons cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• Salt and pepper to taste
• 1 cup of rice (to be cooked)
• Poppadoms
• Handful of coriander
• Sliced red chillies

1. Add all curry paste ingredients (peanut, lemongrass, chilli, ginger, garlic, shallots, coriander stalks, cinnamon, nutmeg, and cloves) into a blender and blitz well until a paste-like consistency.
2. Heat a large saucepan with a little oil and cook the paste for 3 minutes and then add the coconut milk, stock, bay leaves, cinnamon stick, cardamom pods, peanuts and potatoes.
3. In a frying pan with a little oil, fry the cubes of tempeh until golden (this step is optional, you can add straight to the dish but this gives it a little more texture).
4. Once golden add straight into the curry. Keep on medium heat until potatoes have cooked through.
5. Serve with rice and garnish with plenty of coriander and chillies. For dipping and crunch, serve with poppadoms.

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