Sweet Potato Massaman Curry

This curry is so beautifully fragrant and flavoursome that you’d think you had slaved over it for hours but in fact is ridiculously easy to make. I use sweet potato but squash would also work well.

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For the paste:

2tbsp coconut oil

1 tbsp ground cumin

1 tsp ground coriander

1/2 tsp cinnamon

1 onion, roughly chopped 

4 garlic cloves, roughly chopped

1 lemon grass

20g fresh ginger, roughly chopped

500g, sweet potatoes, peeled and cut into 2-cm dice

400ml coconut milk

2 tbsp tamarind 

1 tbsp honey

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Place all the paste ingredients in a food processor with 2 tbsp cold water and blitz to a rough paste. Place a large saucepan over a high heat and add the paste. Cook for 2-3 minutes to release the fragrance. Add the prepped sweet potato and coconut milk and give everything a good stir. Bring to the boil and then reduce to a simmer for 15-20minutes. The sauce will look milky to begin with and slowly darken as it cooks. Once the sweet potato is tender add the tamarind and honey and cook for a final 5 minutes. Remove and serve immediately with rice, a squeeze of lime... and I love some chopped salted peanuts + fresh coriander.