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2 cups of black eyed peas, soaked overnight
6 star anise
A few crushed green cardamom pods
2 sticks of cinnamon, broken in two
4 whole cloves
1 Tbsp of vegetable oil
1 Tbsp of store bought massaman paste
2 medium sweet potatoes, or two regular potatoes (pumpkin or squash is also an option), peeled and chopped into chunks
2 cans of coconut milk
2 cups of vegetable stock
More vegetables: tomatoes, peas, spinach, cabbage, chopped into pieces
Salt, to taste
Chili and lemon juice to taste
Sprouts and fresh herbs (cilantro, mint, thai basil...)
A pinch of black sesame
Drain the soaked black peas and set aside. Heat up the oil and fry the spices for one or two minutes so they release their flavor. Stir in the massaman paste, then add the peas. Keep stirring for a minute or two. Add the coconut milk and the vegetable stock and reduce the heat so the curry begins to simmer.
After about ten minutes, add the potato pieces. Now is a good time to take out the spices with a slotted spoon. Let the curry cook for another five minutes, then add the vegetables that need less cooking time. Cook until the liquid has reduced a bit and all the vegetables are ready. Season with salt, lemon juice, additional massaman paste and chili as needed and add fresh sprouts, a slice of lemon, a sprinkle of black sesame and herbs before serving. Enjoy!