Recipe of the Month

Sweet Potato Massaman Curry

Ingredients

  • Curry Paste
  • 1 tsp ground chilli
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • 1 tsp ground cardamom
  • 1 tbsp coconut oil
  • 2 garlic cloves, minced
  • 5cm piece of fresh ginger, peeled and grated
  • 1 lemongrass stalk, finely chopped
  • 3 tbsp roasted peanuts, roughly chopped
  • Sweet Potato Curry
  • 1 tbsp coconut oil
  • 1 large sweet potato, peeled and cut into 3cm pieces
  • 1 large carrot, peeled and cut into 2cm pieces
  • 1 large onion, diced
  • 1 red pepper, cut into 2cm pieces
  • 2 tbsp Mrs Bridges Pineapple & Mango Salsa
  • 1 tbsp Thai (or regular) basil, roughly chopped
  • 3 tbsp fresh coriander, roughly chopped
  • 2 cans low fat coconut milk
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • ½ vegan-friendly vegetable stock cube
  • handful of fine green beans, halved and trimmed
  • juice of ½ lime

Recipe

Curry Paste 

Toast the ground spices on a low heat in a non-stick pan for 1 minute to release their flavour.

Add the coconut oil, garlic, ginger, peanuts and lemongrass and combine together. Set aside.

Sweet Potato Curry

Add the coconut oil to a large non-stick pan and add the onion and cook until softened for a few minutes.

Add the chopped carrots, sweet potato and peppers and sauté for a few minutes.

Add in the crumbled vegetable stock cube, the curry paste and the pineapple & mango salsa.

Next add the coconut milk, chopped tomatoes and tomato puree. Stir well and bring up to the boil.

Reduce the heat and allow to cook for min. 30 minutes, or until the carrots and sweet potato are tender.

Then add the green beans and bring back up to the heat, cooking for a further 8 minutes before finishing with a squeeze of fresh lime juice, the fresh chopped basil and coriander.

Serve with jasmine or basmati rice, with an extra sprinkle of chopped coriander.

Buy the products used in this recipe

You might also like