Vegetable Massaman Curry

Name: Vegetable Massaman Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 tbsp Massaman curry paste; 400ml tin coconut milk; 500g sweet potato, peeled and cubed; 2 potatoes, peeled and cubed; 1 tin chickpeas, drained; 1 brown onion, diced; 1/2 cup unsalted peanuts; 1 tbsp fish sauce or soy sauce; 1 tbsp brown sugar; 1 lime, juiced; steamed jasmine rice to serve

An Australian-Thai fusion curry, simmering sweet potato and peanuts in a rich, fragrant Massaman sauce.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

Australian

vegetarianvegan

Ingredients

2 tbspMassaman curry paste

400ml tincoconut milk

500gsweet potato, peeled and cubed

2potatoes, peeled and cubed

1 tinchickpeas, drained

1brown onion, diced

1/2 cupunsalted peanuts

1 tbspfish sauce or soy sauce

1 tbspbrown sugar

1lime, juiced

steamed jasmine riceto serve

Instructions

Fry curry paste in a pot 1 minute. Add coconut milk.

Add onion, sweet potato and potato. Simmer 20 minutes.

Add chickpeas and peanuts. Cook 5 minutes.

Season with fish sauce or soy, sugar and lime.

Serve over jasmine rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.

Calories

369

Protein

Fat

24.1g

Carbs

37.8g

Fiber

6.9g

Sodium

86mg

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