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Sweet potato massaman curry
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5 from 5 votes

Sweet Potato Massaman Curry

This lovely Thai curry is amazing - deliciously sweet peanut massaman - made with sweet potatoes to make the curry more nutritious.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Curry, Massaman curry, Sweet potato curry, Sweet potatoes
Prep Time 20 minutes
Cook Time 30 minutes
Author Niki Webster

Ingredients

For the massaman curry paste

  • 1 cup salted peanuts
  • 2 tsp maple syrup
  • 1/4 cup tamari
  • Juice of 2 limes
  • Zest 1 lime
  • Big knob of ginger
  • 1 tsp chilli flakes
  • 1 stalk lemon grass
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp. turmeric
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • Pinch nutmeg
  • Twist black pepper
  • 2 echallion shallots sliced
  • 4 cloves garlic

To make the curry

  • 1 can reduced fat coconut milk
  • 3/4 cup curry paste
  • 1 can water after you’ve poured in the coconut milk
  • 2 medium sweet potatoes chopped into cubes
  • 2 cup chopped red peppers
  • 1 cup green beans chopped

For the toppings

  • Toasted peanuts
  • Handful shallots thinly sliced
  • Fresh coriander

Instructions

  • Pop all the paste ingredients into food processor or high-speed blender and blitz until you get a paste.
  • Add the coconut milk, water and curry paste to a large saucepan and mix throughly. Bring to a boil and then reduce to a simmer.
  • Add in the sweet potatoes and simmer for 10 minutes.
  • Next, add the peppers and green beans and simmer for a further 10 minutes
  • Ladle into bowls and top with lots of crushed peanuts, sliced shallots and fresh coriander.

Notes

2-4 servings