Massaman Sweet Potato Curry

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (515.3 g)
  • Calories 576
  • Total Fat - 20.5 g
  • Saturated Fat - 4 g
  • Cholesterol - 66.5 mg
  • Sodium - 4331.5 mg
  • Total Carbohydrate - 56.9 g
  • Dietary Fiber - 6.1 g
  • Sugars - 10.9 g
  • Protein - 41.5 g
  • Calcium - 166.3 mg
  • Iron - 4 mg
  • Vitamin C - 46 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil in a large frying pan over medium heat and add the onion and cook, stirring, for 4 minutes or until soft and then add the curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2

Reserve 2 tablespoons of the coconut milk and set aside and then add the stock and remaining coconut milk into the curry mixture and stir to combine.

Step 3

Add the sweet potato and the chickpeas and cover and bring to a simmer; reduce heat to medium-low and simmer for 15 minutes or until the sweet potato is tender and then add the spinach and stir until wilted.

Step 4

Divide curry among bowls and drizzle with the reserved coconut milk and sprinkle with peanuts and chilli and serve with warmed naan bread.

Step 5

TIPS - You can make this curry ahead and store it in an airtight container in the fridge for up to 3 days and the flavours will also intensify over night.

Tips & Variations


No special items needed.

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