Instructions (serves 2):
Combine 2 tbsp of Mugi massaman curry paste with 2 cups of coconut milk in a saucepan or frying pan, mix at med. heat to dissolve paste.
Add 3-4 pcs white cardamom pods, 2 pcs star anise, 1 cinnamon stick, 2-3 bay leaves. Mix, then reduce heat to simmer.
Add 2 tbsp fish sauce or soy sauce / tamari, 1.5 tbsp sugar, 2 tsp nutritional yeast (optional), 1 tbsp tamarind sauce or time juice (optional).
Add protein, root crops (e.g. carrots & sweet potato), and 2 cups of vegetable broth, cook 4-5 minutes until tender.
Add yellow onion, cauliflower, cook 2 minutes.
Serve curry with rice, garnish with cashew nuts, roasted coconut flake & crispy shallot (optional).