Butternut Massaman Curry

Process

1. Prep:
   1. Medium cube the potato and butternut
2. Tamarind
   1. Chop the block
   2. Add the hot water
   3. Soak 15 minutes
   4. Mash thoroughly
   5. Strain and press, discard the fibres and seeds
3. Heat the oil in a large heavy pot
4. Add all the paste; cook 3-5 minutes, stirring, until it darkens a little and smells deeper and nuttier.
5. Add the coconut cream from the top of the can; cook until it splits slightly and looks shiny
6. Add the remaining coconut milk and the stock
7. Add the potatoes, simmer gently for 8-10 minutes
8. Add the butternut, simmer gently 10-12 minutes
9. Add the chickpeas and tamarind liquid, simmer 5-8 minutes
10. Add the soy sauce and sugar