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Sweet potato and peanut massaman curry recipe

113 ratings

All you need is massaman curry paste and couple of store cupboard ingredients to make this fiery veggie sweet potato and peanut massaman curry. See method

Serves 1
5 mins to prepare and 25 mins to cook
595 calories / serving
Vegetarian
Gluten-free

Ingredients

1 tsp vegetable oil
20g frozen diced onions
½ yellow pepper, chopped
150g frozen sweet potato chunks
1 tsp massaman curry paste
1 tsp smooth peanut butter
227g tin Tesco Italian chopped tomatoes
½ vegetable stock cube
20g baby spinach
200g frozen steam bag long-grain white rice
10g roasted salted peanuts, chopped

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2515kj
595kcal 30%
Fat
13g 19%
Saturates
2g 12%
Sugars
28g 31%
Salt
2.3g 38%

of the reference intake
Carbohydrate 107g Protein 15.3g Fibre 5.6g

Method

Heat the oil in a saucepan over a medium heat. Add the onions and pepper and fry for 5 mins until beginning to soften. Add the sweet potatoes and curry paste and cook for 1 min.
Stir in the peanut butter and the chopped tomatoes with 50ml of water and ½ stock cube and bring to a simmer. Cook on low heat for 8-10 mins until the vegetables are soft and the sauce is thick.
Turn off the heat and stir through the spinach.
Heat the rice to pack instructions and tip into a shallow bowl. Spoon over the curry and sprinkle with the chopped peanuts before serving.

Leftovers: Use leftover curry paste as a marinade for roasted vegetables or to add spice to homemade soups.

See more Vegetarian recipes