Butternut Massaman Curry

Process

1. Prep
   1. Cut the potato and butternut into medium, roughly equal-sized cubes.
   2. Prepare the tamarind:
      1. Chop the tamarind block.
      2. Cover with hot water.
      3. Soak for 15 minutes.
      4. Mash thoroughly.
      5. Strain, pressing firmly to extract as much liquid as possible; discard the fibres and seeds.
2. Heat the rapeseed oil in a large heavy pot over medium heat.
3. Add the entire batch of curry paste and cook for 3–5 minutes, stirring frequently, until it darkens slightly and smells deeper and nuttier.
4. Scoop the thicker coconut cream from the top of the tin into the pot. Cook for 2–4 minutes, stirring, until the mixture becomes glossy and preferably shows a little oil separation. Don't worry if your coconut milk doesn't visibly split.
5. Add the remaining coconut milk and the vegetable stock. Bring to a gentle simmer.
6. Add the potatoes and simmer gently for 8–10 minutes.
7. Add the butternut and continue simmering for about 10–12 minutes, until both vegetables are almost tender. Judge this by texture rather than the clock.
8. Add the cooked chickpeas and the tamarind liquid. Simmer for another 5–8 minutes, until the vegetables are completely tender and the sauce has thickened slightly.
9. Stir in the soy sauce and brown sugar and simmer for 1–2 minutes.
10. Taste. Adjust primarily for tamarind/sweetness, and only add extra salt if it actually needs it.
11. If the sauce is too thick, loosen with a little water or stock; if too thin, simmer uncovered for a few minutes before serving.