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Sweet potato and peanut massaman curry recipe

Sweet potato and peanut massaman curry recipe

109 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


  • 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

  • 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


  1. 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.
  2. 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.
  3. Turn off the heat and stir through the spinach.
  4. 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

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