Sweet potato and peanut massaman curry

Curry recipes Sep 19, 2021

  • 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


  1. In a saucepan, heat the oil over medium heat. Fry the onions and pepper for 5 minutes, or until they begin to soften. Cook for 1 minute after adding the sweet potatoes and curry paste.
  2. Bring to a simmer with the peanut butter and diced tomatoes, 50ml water, and ½  stock cube. Cook for 8-10 minutes on low heat, until the vegetables are tender and the sauce has thickened.
  3. Remove the pan from the heat and mix in the spinach.
  4. Heat the rice according to the package directions and pour into a small basin. Before serving, spoon the sauce over the curry and top with the chopped peanuts.

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


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