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To make the massaman curry paste, put the cloves, coriander seeds, peppercorns, cinnamon, cardamom and cumin seeds in a hot (dry) frying pan and lightly toast for a couple of minutes until fragrant. Transfer to a spice grinder, or pestle and mortar, and grind to a fine powder. Stir in the nutmeg.
When you’re ready to make the curry, gently melt the coconut oil in a pan, add the curry paste and cook for 1 minute or so, stirring regularly, then add the sugar and cook for a further 5 minutes. Pour in the coconut milk, add the tamari and star anise and bring to the boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until it is saucy and has thickened. Meanwhile, boil the potatoes for 20 minutes or until tender, then drain and cut into chunks. Steam the greens for 5 minutes until tender.
Add the potatoes, pineapple (and the juice) and tofu to the curry sauce. Bring to the boil and then reduce the heat and simmer for a couple of minutes.
Serve the curry over brown rice and top with the carrots, steamed greens, coriander leaves and a pinch of seeds.