Vegetable Massaman Curry

This recipe is inspired from Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.


  • 2 tablespoons oil
  • 1 large onion, halved, thinly sliced
  • ½ cup Massaman curry paste
  • 1kg combination of sweet potatoes, potatoes, carrots and/or other root vegetables, peeled, cut into 3cm pieces
  • 400ml can coconut milk
  • 1 vegetable stock cube (10g), crumbled
  • 1 cinnamon stick
  • 1 tablespoon fish sauce
  • 100g baby spinach or sweet potato leaves
  • Chopped salted peanuts, to serve
  • Cooked rice or pappadums, to serve


  1. Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally, until soft. Add paste. Cook, stirring for 1 minute, or until fragrant.
  2. Add sweet potatoes, coconut milk, stock cube, cinnamon and ½ cup water. Bring to boil. Gently boil, covered, stirring occasionally, for 10 minutes. Uncover.
  3. Gently boil for a further 15 minutes, or until sweet potatoes are tender and sauce has thickened. Remove cinnamon. Stir in fish sauce and spinach. Remove from heat.
  4. Sprinkle with peanuts. Serve with rice or pappadums.

See original recipe at for more detailed notes, nutritional information and more!


View more recipes featuring seasonal ingredients from the Green Connect farm here.