I only eat grass

Thai Massaman Curry

This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It’s so moreish it’s difficult not to serve yourself a meal for 2 for 1! There’s nothing complicated about this recipe; most if it is just combining everything together in a pot. I’ve used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.

CourseDinner

Servings	Prep Time
4people	10minutes

Cook Time

20-25minutes

Servings	Prep Time
4people	10minutes

Cook Time

20-25minutes

Ingredients

Main Ingredients

2Tbsp vegan massaman curry pasteTesco have their own vegan version, but I used the Blue Dragon one which is labelled vegan.
300g sweet potatoabout 1 large sweet potato, cut into cubes
300g aubergineabout 1 large aubergine, cut into cubes
150g green beans
200g button mushroomsleft whole
2cans coconut milk800ml total. Don’t use a “light” version!
2Tbsp soy sauce
2Tbsp smooth peanut butter
1Tbsp brown sugar
pinch salt & pepper

Garnish

fresh coriander
lime wedges
crushed peanuts
basmati riceI used wholegrain basmati microwave rice, because it’s easier. 2 portions per pack.

Instructions

Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you’re cooking your rice from raw, add to another pot and cook according to the package instructions.
Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!