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Vegetable massaman curry with sticky rice

Fruit and vegetables

8 dried red chillies, deseeded and soaked in warm water
3 banana shallots, roughly chopped
5 garlic cloves, chopped
2 lemongrass stalks, tender centres finely sliced
25g/1oz galangal or ginger, peeled and chopped
1 tsp finely grated lime zest
1 aubergine, cut into chunks
500g/1lb 2oz waxy potatoes, cut into chunks
1 red onion, cut into wedges
1 red pepper, cut into chunks
½ Chinese cabbage, cut into chunks
1 handful rehydrated Chinese mushrooms
1 lime, juice only
1 bunch fresh coriander

Tins, packets and jars

1 x 400ml tin coconut milk
1 tbsp tamarind paste

Cooking ingredients

1 tsp coriander seeds
1 tsp cumin seeds
½ tsp white peppercorns
4 cloves
3 cardamom pods
1 small piece of cinnamon
1 tsp white miso
2 tbsp roasted peanuts
1 tsp salt
2–4 tbsp vegetable oil
vegetable oil, for deep frying, plus 2 tbsp
500ml/18fl oz vegetable stock
1 cinnamon stick
2 star anise
3 cardamom pods, lightly crushed
100g/3½oz roasted peanuts

Other

2 tbsp Kashmiri chilli powder
2 tbsp mushroom ketchup
1–2 tbsp palm sugar
300g/10½oz Thai glutinous rice
salt and freshly ground black pepper

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