Vegan Sweet Potato Massaman Curry

As we reluctantly tumble into a world of colder, darker evenings, we must focus on the good things in life, like sitting by a roaring fire with fluffy socks on, or getting tucked up in bed with a good book and a cuppa. Nothing beats the aroma of a warming massaman curry wafting through the house. And while we may not be able to provide the fluffy socks, we sure can help with the great food. With the help of our wonderful contributing chef, Niki (@rebelrecipes ) and a handful of spices, we’ve got a sure-fire way put a smile on the face of any teeth-chattering sun worshipper. Let’s get cooking! 

What you’ll need:

For the curry paste:
-  1 cup salted peanuts
-  2 teaspoons maple syrup or Coconut Honey
-  ¼ cup tamari or other GF soy sauce or Coconut Aminos!
-  2 limes
-  A knob of ginger
-  1 teaspoon chilli
-  1 teaspoon cumin seeds
-  1 teaspoon coriander seeds
-  1 teaspoon Turmeric
-  A stalk of lemongrass
-  ½ teaspoon Cinnamon
-  ¼ teaspoon cloves
-  A pinch of nutmeg
-  A pinch of pepper
-  2 shallots, sliced

For the curry:
-  1 can Coconut Milk
-  ¾ a cup curry paste
-  2 sweet potatoes
-  2 cups chopped red peppers
-  1 cup green beans, chopped