Massaman Sweet Potato Curry
Recipe: #36745
April 05, 2021
Categories: Peanut, Spinach, Sweet Potato/Yam, Indian No Eggs, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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