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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. Sitting by a roaring fire with fluffy socks on. Getting tucked up in bed with a good book and a cuppa. 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 nectar)Add to cart
- ¼ cup tamari or other GF soy sauce
- 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 milkAdd to cart
- ¾ a cup curry paste
- 2 sweet potatoes
- 2 cups chopped red peppers
- 1 cup green beans, chopped


Let’s get started!

1. Load your food processor with all of the paste ingredients and blitz until a scrumptious paste is formed.
2. In a large saucepan, add the coconut water, curry paste, and a cup of water. Bring to the boil then reduce to a simmer. Add the sweet potatoes and simmer for another 10 minutes before adding the green beans and leaving to simmer for a further 10 minutes.
3. Finally, dish up, top with crushed peanuts and fresh coriander, and dig in.

Find more coco-creations here.

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