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Massaman Sweet Potato Curry

This vegetarian dinner is so good, you'll forget it's meat-free! - by Kim Meredith
  • 14 Jul 2019
Massaman Sweet Potato Curry
Prep: 5 Minutes - Cook: 30 Minutes - Easy - Serves 4
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Quick, easy and oh so yum! 

Ingredients

2 tablespoons oil

1 large onion, halved, thinly sliced

½ cup Massaman curry paste

1kg sweet potatoes, peeled, cut into 3cm pieces

400ml can coconut milk

1 beef stock cube (10g), crumbled

1 cinnamon stick

1 tablespoon fish sauce

100g baby spinach leaves

Chopped salted peanuts and pappadums, to serve

Method

  1. Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring for 1 minute, or until fragrant.

  2. Add sweet potatoes, coconut milk, stock cube, cinnamon and ½ cup water. Bring to boil. Gently boil, covered, stirring occasionally, for 10 minutes. Uncover.

  3. Gently boil for a further 15 minutes, or until sweet potatoes are tender and sauce has thickened. Remove cinnamon. Stir in fish sauce and spinach. Remove from heat.

  4. Sprinkle with peanuts. Serve with pappadums. 

  • Food
  • Vegan or vegatarian
  • Recipes
  • Dinner Recipes
Kim Meredith

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