Massaman Sweet Potato Curry Recipe

Need a curry in a hurry? This creamy vegan dinner is on the table in 25 minutes.

The ingredient of Massaman Sweet Potato Curry Recipe

• 1 tbsp peanut oil
• 1 brown onion finely chopped
• 80g 1 3 cup massaman curry paste
• 270ml can coconut milk
• 250ml 1 cup massel vegetable liquid stock
• 800g sweet potato peeled cut into 3 4cm pieces
• 400g can chickpeas rinsed drained
• 60g baby spinach
• 2 tbsp unsalted roasted peanuts coarsely chopped to serve
• 1 fresh red chilli sliced to serve
• 4 small naan breads warmed

The Instruction of massaman sweet potato curry recipe

• heat the oil in a large frying pan over medium heat add the onion and cook stirring for 4 minutes or until soft add the curry paste and cook stirring for 1 minute or until aromatic reserve 2 tablespoons of the coconut milk and set aside add the stock and remaining coconut milk into the curry mixture and stir to combine
• add the sweet potato and the chickpeas cover and bring to a simmer reduce heat to medium low and simmer for 15 minutes or until the sweet potato is tender add the spinach and stir until wilted
• divide curry among bowls drizzle with the reserved coconut milk sprinkle with peanuts and chilli serve with naan bread

Nutritions of Massaman Sweet Potato Curry Recipe

fatContent: 564 996 calories
saturatedFatContent: 26 5 grams fat
carbohydrateContent: 10 9 grams saturated fat
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 2 grams protein
sodiumContent: n a

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