• 70g BE Massaman curry paste
• 1 Tbsp Vegetable oil
• 400 ml Coconut cream
• 100 ml VG broth (or water)
• 150g Sweet potatoes or potatoes (boiled / diced)
• 150g Chickpeas (canned, rinsed, drained)
• 50g Okra (chopped)
• 100g fresh pineapple (diced)
• 60g Snap peas / sugar peas
• 1 handful of Cashew nuts (roasted, unsalted)
• 1 tsp Sugar
• 1 tsp BE Light soya sauce
• 1/4 tsp Salt
• 1 tsp Rice vinegar
• 1 handful of Coriander leaves
• 1 stick Cinnamon
• 2 pces star anis
Curries are very versatile, so feel free to use local and seasonal vegetables to substitute those not available in your area. This being said, always make sure to avoid using vegetables that would release too much water in the sauce as they would change the texture and dilute the taste of the sauce.
© Blue Elephant International 2023