Massaman sweet potato curry
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Massaman sweet potato curry

20 minutes (preparation time 9 minutes)
Serves 4
  • 1 small onion, cut into thin wedges
  • 2 tablespoons massaman paste
  • 375g sweet potato, peeled, cut into 3-4cm chunks
  • 420g can no added salt chickpeas, drained
  • 200g green beans, halved
  • 375ml can creamy evaporated milk
  • 1/3 cup unsalted, roasted peanuts, chopped
  • 250g pouch microwaveable steamed brown rice
  • 1 lime, cut into wedges, to serve
  1. Heat large, deep, non-stick frying pan (with lid) or large, shallow flameproof casserole dish over a medium-high heat. Add onion and paste. Cook, stirring for 1 minute, or until paste is fragrant. 
  2. Stir in sweet potato and 1 cup water. Bring to the boil. Reduce heat. Cover with lid. Simmer, covered for 12-15 minutes, until sweet potato is just tender.
  3. Stir in chickpeas, beans and evaporated milk. Simmer, covered a further 5 minutes, or until beans are just tender.
  4. Meanwhile, prepare rice in microwave as directed on packaging.
  5. Sprinkle curry with peanuts. Serve with rice and lime wedges.

Tip

  • Creamy evaporated milk is made by heating milk to evaporate some of its water content. It is available from the long life milk aisle in supermarkets and keeps for several months on the pantry shelf. Use it as a lower fat substitute for cream in curries and pasta dishes.
  • Microwave rice can be replaced with 1½ cups of cooked brown rice. Check labels on Massaman paste and choose the brand lowest in sodium.

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