Enjoy this healthy and delicious vegetable curry with a pinch of Thai twist with a combination of swede, potatoes and button onions gently poached until tender. For another vegetarian version, cauliflower is also very good in this curry. Massaman curry is traditionally a meat curry and is delicious made with lamb neck. In this instance braise the lamb (cut into 2cm slices) for an hour until tender.

1. Begin by making the curry paste if making from scratch. Place all the ingredients in a blender and blitz to a paste, adding a splash of cold water if needed. You need 100g for this recipe, but the rest will freeze well.

2. Add the vegetable oil to a wok or frying pan and fry the garlic until golden. Add the curry paste and cook for a min. Add half the coconut milk and cook briskly. Don’t be alarmed if it separates, this is not an issue. Allow to bubble for 2 min.

3. Add the swede and ensure that it is well coated. One at a time, stirring all the while, add the lemon juice, sugar, fish sauce, stock and the remaining coconut milk. Simmer for 25 min, stirring every now and then.

4. Add the potatoes and onions and simmer for another 10 minutes. Scatter over the peanuts and simmer for a further 5 min.

5. Check the swede and potatoes are tender. Serve with coriander leaves on top and some boiled rice on the side.

Enjoy!