PREP TIME: 15mins COOKING TIME: 20mins

Easy 1-Pot Massaman curry for that speedy midweek supper when you need food on the table fast. I will always advocate making your own curry paste from scratch but yes there are times when a shot bought (without any additives, including sugar) comes in handy. I found a very good curry paste (Woolworths) with zero nasties in and decided that tonight this will have to do.

We are definitely not compromising on flavour here, I have added toasted spices, fresh lemongrass, ginger and limes to up the oomph.

 

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SERVING SUGGESTION

Serve with some steamed basmati rice on the side

WHAT YOU WILL NEED

small frying pan, medium saucepan and a mortar and pestle (opt)

INGREDIENTS
  • 370g sweet potatoes, peeled, chopped in chunks
  • 2 cups mixed cauliflower & broccoli florets
  • 2 onions, very finely sliced
  • 1 store bought paste
  • 2 lemongrass sticks, bashed, hard green layers removed, white inner part finely chopped
  • 2 handful fresh coriander, leaves only, finely chopped
  • 6cm fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cardamon, bashed, seeds removed
  • zest of 1 lime, 1 tablespoon juice
  • 1/4 cup cashew nuts (opt)
  • 1 x 400g tin organic coconut milk
  • 3 tablespoons coconut oil
  • salt
METHOD
  1. Heat the coconut oil in your saucepan over a medium heat, add the onions and cook, covered, stirring occasionally until golden and completely soft.
  2. Toast your spices in a dry pan until fragrant, grind fine in a mortar and pestle and set aside. Don’t worry if you don’t have one, you can leave the spices whole.
  3. Toast your cashew nuts in the same pan until they get some colour, set aside.
  4. Once the onions are soft, add the paste, stir until fragrant about 3minutes.
  5. Add the ginger and toasted spices and stir until fragrant, another 2/3minutes.
  6. Add a pinch of salt and the coconut milk and stir to combine, add a tin full of water & swirl until the last bit of the milk & cream is out, heat the milk until steamy but take care not to boil.
  7. Add your sweet potato, cook for 10/12min, covered or until starting beginning to soften (sweet potato cooks quicker than you think), add the broccoli and cauliflower florets and cook for 5 minutes.
  8. Add the cashew nuts.
  9. Season with some lime zest and juice and add more salt if needed. Add the coriander.
  10. Serve with some steamed rice on the side.

PREP TIME: 15mins COOKING TIME: 20mins

Easy 1-Pot Massaman curry for that speedy midweek supper when you need food on the table fast. I will always advocate making your own curry paste from scratch but yes there are times when a shot bought (without any additives, including sugar) comes in handy. I found a very good curry paste (Woolworths) with zero nasties in and decided that tonight this will have to do.

We are definitely not compromising on flavour here, I have added toasted spices, fresh lemongrass, ginger and limes to up the oomph.

 

Print Friendly, PDF & Email

SERVING SUGGESTION

Serve with some steamed basmati rice on the side

WHAT YOU WILL NEED

small frying pan, medium saucepan and a mortar and pestle (opt)

INGREDIENTS

  • 370g sweet potatoes, peeled, chopped in chunks
  • 2 cups mixed cauliflower & broccoli florets
  • 2 onions, very finely sliced
  • 1 store bought paste
  • 2 lemongrass sticks, bashed, hard green layers removed, white inner part finely chopped
  • 2 handful fresh coriander, leaves only, finely chopped
  • 6cm fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon whole cardamon, bashed, seeds removed
  • zest of 1 lime, 1 tablespoon juice
  • 1/4 cup cashew nuts (opt)
  • 1 x 400g tin organic coconut milk
  • 3 tablespoons coconut oil
  • salt

METHOD

  1. Heat the coconut oil in your saucepan over a medium heat, add the onions and cook, covered, stirring occasionally until golden and completely soft.
  2. Toast your spices in a dry pan until fragrant, grind fine in a mortar and pestle and set aside. Don’t worry if you don’t have one, you can leave the spices whole.
  3. Toast your cashew nuts in the same pan until they get some colour, set aside.
  4. Once the onions are soft, add the paste, stir until fragrant about 3minutes.
  5. Add the ginger and toasted spices and stir until fragrant, another 2/3minutes.
  6. Add a pinch of salt and the coconut milk and stir to combine, add a tin full of water & swirl until the last bit of the milk & cream is out, heat the milk until steamy but take care not to boil.
  7. Add your sweet potato, cook for 10/12min, covered or until starting beginning to soften (sweet potato cooks quicker than you think), add the broccoli and cauliflower florets and cook for 5 minutes.
  8. Add the cashew nuts.
  9. Season with some lime zest and juice and add more salt if needed. Add the coriander.
  10. Serve with some steamed rice on the side.