Vegetarian Masaman Curry

85g unsalted peanuts (optional)
400ml can coconut cream 
4 tbsp massaman curry paste 
1/2 cup red and green pepper
1/2 cup green beans
1/2 cup sliced carrots
1 cup cauliflower 
1 package extra-firm tofu
1 large sweet potatoe, cut into 2½ cm chunks 
1 onion, cut into thin strips
4 kaffir lime leaves 
1 cinnamon stick 
1 tbsp tamarind paste 
1 tbsp palm or soft light brown sugar 
1 tbsp fish sauce
1 red chilli, deseeded and finely sliced, to serve 
jasmine rice, to serve 

Method

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
2. Heat 2 tbsp coconut cream in a large wok with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
3. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.