Recipe

Massamun Curry

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Massamun Curry

Spicy Massamun curry with sweetcorn, basil and cauliflower, served on a bed of brown rice.




Ingredients to serve 2

  • ½ cup x parboiled brown rice
  • ½ x onion – peel & chop finely
  • 2 x sweetcorn cobs – cut off kernels
  • ½ head x cauliflower – cut into florets
  • 1 tbsp x Massamun Curry Paste (spicy – use to preference)
  • 200ml x coconut milk
  • 5g x basil leaves
  • ½ x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 cup x parboiled brown rice
  • 1 x onion – peel & chop finely
  • 4 x sweetcorn cobs – cut off kernels
  • 1 head x cauliflower – cut into florets
  • 2 tbsp x Massamun Curry Paste (spicy – use to preference)
  • 400ml x coconut milk
  • 10g x basil leaves
  • 1 x lemon – cut into wedges
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.

Step 3

Massamun curry: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onion with a pinch of salt and sauté for 3 minutes, before adding the sweetcorn kernels. Sauté for another 5 minutes until golden. Add the cauliflower with the Massamun Curry Paste (spicy – use to preference), then stir in the coconut milk and water (½ cup for 4; ¼ cup for 2). Simmer (gently boil) for 3-5 minutes until the cauliflower is cooked. Slice the basil leaves finely, add to the pan and mix through. Season to taste.

Step 4

Serve the brown rice topped with the Massamun curry and a squeeze of lemon juice.