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Massaman sweet potato curry recipe
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Quick and creamy vegan curry ready in just 25 minutes!
Ingredients:
  • 18.20 gm peanut oil
  • 1 brown onion, finely chopped
  • 80g (1/3 cup) massaman curry paste
  • 270ml can coconut milk
  • 250ml (1 cup) Vegetable Liquid Stock
  • 800g sweet potato, peeled, cut into 3-4cm pieces
  • 400g can chickpeas, rinsed, drained
  • 60g baby spinach
  • 40.00 ml unsalted roasted peanuts, coarsely chopped, to serve
  • 1 fresh red chilli, sliced, to serve
  • 4 small naan breads, warmed
Instructions:
  • In a large frying pan over medium heat, heat the oil. Sauté the onion for 4 minutes until softened. Stir in the curry paste and cook for 1 minute until fragrant. Set aside 2 tablespoons of coconut milk. Pour in the stock and the rest of the coconut milk into the curry, stirring well.
  • Gently introduce the sweet potato and chickpeas into the pot, then cover and let it reach a gentle simmer. Lower the heat to medium-low and simmer for 15 minutes until the sweet potato is tender. Toss in the spinach and mix until it wilts.
  • Ladle the curry into bowls. Top with a drizzle of coconut milk, sprinkle with peanuts and chili. Serve alongside warm naan bread.

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