Massaman curries aren’t generally spicy because the paste that makes up the base of the curry is made of aromatics — such as cinnamon, cardamom, cloves, star anise and cumin — rather than chilli. Massaman curries are, on the whole, family friendly.
Put the onion, ginger, garlic, curry paste and coconut milk into the slow cooker and stir to combine. Add the capsicum, mushrooms and lentils and cook on low for 3 hours.
Add the snow peas and cook for 5–10 minutes until just tender. Stir in the juice of 1 lime quarter, the sugar and soy sauce. Taste the curry, adding
Serve with rice, with the coriander leaves scattered over and the remaining lime wedges for squeezing over.
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