Massaman Curry With Coconut Rice

Serves 4 Vegan Vegetarian Refined Sugar Free Gluten Free
Prep time 15 mins Cook time 30 mins Total time 45 mins



  • 100g Cashew nuts
  • Oil
  • 1 Shallot
  • 1 Garlic clove
  • 1 Red chilli
  • 15g Ginger
  • 2 Carrots
  • 2 Maris pipers
  • 1 tbsp. Massaman curry paste
  • 1 Bay leaf
  • 4 Cardamom pods
  • 1 tsp Ground cinnamon
  • 3 Star anise
  • Salt
  • 400ml Low fat coconut milk
  • 400ml Koko Unsweetened Milk
  • 1 tbsp. Tamarind paste
  • 200g Green beans
  • 10g Fresh coriander
  • 20g pumpkin seeds


  • 240g Jasmine or basmati rice
  • 50g Coconut cream
  • 1 Lime juice

Give this recipe some Koko love!


  1. Pre heat oven to 160C and toast cashews for 10 minutes.
  2. Slice the shallots and chop garlic, ginger and chilli.
  3. Heat a large saucepan with a little oil add shallot, garlic, ginger and chilli and sweat until the onions starts to soften.
  4. Dice carrot and potato into 2cm cubes. Put to one side.
  5. Add the massaman paste to the onion mix and cook for 1 minute. Then add bay leaf, cardamom pods, ground cinnamon and star anise and cook for another minute. Add salt to taste.
  6. Add low fat coconut milk and Koko Unsweetened Milk. Bring to the boil then turn down to a simmer.
  7. Cook rice according to instructions on the packet.
  8. Add tamarind paste and potatoes to the curry and simmer for 5 minutes.
  9. Finely chop cashews and add to the curry with the carrots. Cook for 15 minutes.
  10. Add green beans to the curry mixture and cook for another 5 minutes.
  11. Chopped fresh coriander
  12. Drain rice, add the 50g coconut cream and lime juice and simmer for 3 minutes.
  13. Serve with a sprinkle of chopped fresh coriander and pumpkin seeds