What you will need:
2 large onion squash, (1.2kg) olive oil 150 g shelled unsalted peanuts 4 fresh bay leaves 1 large onion 500 g baby new potatoes 2 x 400 g tins of light coconut milk 4 tablespoons palm sugar 2 tablespoons tamarind paste 2 tablespoons fish sauce 350 g silken tofu 400 g sugar snap peas For the paste: 1 heaped teaspoon fennel seeds 1 heaped teaspoon coriander seeds 1 heaped teaspoon cardamom pods 1 heaped teaspoon whole cloves 1 heaped teaspoon black peppercorns 1 heaped teaspoon dried chilli flakes 1 heaped teaspoon turmeric 1 heaped teaspoon ground cinnamon 6 cloves of garlic 1 thumb-sized piece of ginger 1 red onion 2 sticks of lemongrass \u00bd bunch of fresh coriander, (15g) 1 lime vegetable oi \u00a0



Massaman Curry | Vegetable Recipes | Jamie Oliver

What you will need:
For the curry:

2 large onion squash, (1.2kg)
olive oil
150 g shelled unsalted peanuts
4 fresh bay leaves
1 large onion
500 g baby new potatoes
2 x 400 g tins of light coconut milk
4 tablespoons palm sugar
2 tablespoons tamarind paste
2 tablespoons fish sauce
350 g silken tofu or ( leftover turkey )
400 g sugar snap peas.

For the paste:
1 heaped teaspoon fennel seeds
1 heaped teaspoon coriander seeds
1 heaped teaspoon cardamom pods
1 heaped teaspoon whole cloves
1 heaped teaspoon black peppercorns
1 heaped teaspoon dried chilli flakes
1 heaped teaspoon turmeric
1 heaped teaspoon ground cinnamon
6 cloves of garlic
1 thumb-sized piece of ginger
1 red onion
2 sticks of lemongrass
½ bunch of fresh coriander  (15g)
1 lime vegetable oil

Preheat the oven to 180°C/350°F/gas 4.

How to make it:

Preheat the oven to 180°C/350°F/gas 4.
Carefully halve the squash, deseed and chop into 5cm boats (use butternut squash instead, if you prefer), then toss in a large roasting tray with a good drizzle of olive oil and a pinch of sea salt and pepper. Roast for 1 hour, or until beautifully golden and caramelised at the edges.

Meanwhile, for the paste, put the fennel and coriander seeds, cardamom pods, cloves, peppercorns and chilli flakes into a dry pan and toast on a medium heat until they just start to colour and smell amazing. Pour into a pestle and mortar, crush the cardamom pods and remove the seeds, adding them to the mortar and discarding the pods, then pound it all up until very fine. Peel the garlic, ginger, onion and lemongrass, then roughly chop. Put it all into the dry pan for 4 minutes to soften slightly, moving regularly, then tip into a food processor.

Add the ground spice mixture, the turmeric, cinnamon, coriander stalks (reserving the leaves), lime zest and a good few lugs of vegetable oil. Blitz to a fine paste, pausing halfway to scrape down the sides, if needed. Toast the peanuts in a large dry casserole pan on a medium heat for 5 minutes, tossing regularly, then add half the paste (freeze the rest for another day) along with a lug of vegetable oil and the bay leaves.

Stir regularly while you peel, chop and add the onion, and wash, quarter and add the new potatoes (this would be the stage to add any raw or cooked meat). Pour in the coconut milk and 1\u00bd tins\u2019 worth of water, add the palm sugar, tamarind paste and fish sauce, bring to the boil, then simmer for 25 to 30 minutes, or until the potatoes are cooked. Drain the tofu and cut into 2cm dice. Stir the sugar snap peas into the curry – they'll only need 2 minutes – then sprinkle over the tofu. Squeeze in the lime juice, then taste the sauce and tweak with fish sauce for saltiness, tamarind paste for sourness, and adjust the consistency with a little water, if required.

Divide the roasted squash between warm bowls, spoon over the curry and sprinkle with the coriander leaves. Serve with rice, bread or noodles.