This sweet potato curry goes down a treat. The massaman curry, with its rich curry sauce combines combines wonderfully with the light and fluffy sweet potatoes.. This mild curry will delight even the most timid of curry eaters.
There’s good reason massaman curry is the number one dish on CNN’s roundup of the world’s best foods – it’s mild enough to win over spice haters but fragrant and flavourful enough to gain approval from curry aficionados. If you haven’t had it already, you need to try it out…
I’ve paired this smooth and rich curry with the wonderful tastes of sweet potato and spring greens. The sweet potato imparts a lovely sweet stodge that soaks up the creamy sauce. The spring greens balance out the curry with a lovely fresh crunch. All in all this curry delivers maximum flavour and a healthy dose of nutrients.
This recipe is designed to work with just plain old regular store bought massaman paste. However it tastes so much better with homemade vegan massaman curry paste. You can check out my recipe for a delicious massaman curry paste here. It’s well worth the extra time it takes to prep, plus you’ll have lots leftover for when you inevitably want to make a speedy curry again!
When to eat this sweet potato curry
The base curry is designed to work well with a variety of veggies. Sweet potatoes are widely available in the UK from September through to March. Spring greens are best from around late February through to June, however due to their popularity many farms have started growing these cabbages year round. You can easily replace the sweet potatoes for regular maincrop or new potatoes and the spring greens for any cabbage variety you like. I find cavolo nero cabbage works extremely well.
Sweet Potato Massaman Curry
This meal is around 89% less polluting than the average UK meal.
Eating this recipe will save around 2.62 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.63 KM in a modern car.How do I calculate this?
- 2 Tablespoons Massaman Curry Paste
- 1 Stick Cinnamon
- 3 Pods Cardamom
- 2 Star Anise
- 5 Cloves
- 1 (400ml) Can Coconut Milk
- 200 ml Vegetable Stock
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Sugar
- 1 Medium Onion (peeled and finely diced)
- 2 Large Sweet Potatoes (cut into circles 1cm thick)
- 150 g Seasonal Greens (Sliced into ribbons. Feel free to use any greens you want. In this recipe I've used spring greens, but you can use any green cabbage or kale you have lying around.)
- 1 Tablespoon Vegetable Oil
- Heat the tablespoon of vegetable oil in a large saucepan over a medium heat. Toss in the 5 cloves, 2 star anise, 3 cardamom pods and 1 stick cinnamon. Toast the spices for around a minute until they start to give off a strong aroma.
- Next add in the 2 tablespoons of massaman curry paste, 2 tablespoons soy sauce and 2 tablespoons of sugar, fry with the spices for about 1/2 a minute. Pour in the 1 can coconut milk, 200ml vegetable stock, 1 chopped onion and sliced sweet potato. Stir to combine the coconut milk evenly with the stock and curry paste.
- Bring the pan to a simmer, cover and cook for 20 minutes or until the sweet potato is nicely soft. Remove the pan from the heat and season to taste. Now toss in your 150g sliced greens and stir into the sauce. After a few minutes the greens should wilt and tenderise.
- Serve the curry immediately with some freshly prepared jasmine rice.