Massaman Curry with Sweet Potato and Chickpeas (Egg-Free)
A rich and creamy Massaman curry with sweet potatoes and chickpeas, offering a hearty and flavorful vegetarian meal. Crafted to be completely egg-free.
20m prep + 40m cook4 servings
Contains peanutContains wheatContains soyContains fishEGG-free
650 cal|18g protein|80g carbs|30g fat|10g fiber
Ingredients
- 2 tablespoons Coconut Oil
- 3 tablespoons Massaman Curry Paste
- 2 cans Coconut Milk
- 2 medium Sweet Potatoes
- 1 can Chickpeas
- 1 medium Onion
- 2 medium Potatoes
- 1/4 cup Peanuts
- 1 tablespoon Fish Sauce (or soy sauce)
- 1 tablespoon Brown Sugar
- 1 tablespoon Lime Juice
- 4 cups Cooked Rice
Instructions
- 1Heat coconut oil in a large pot over medium heat. Add Massaman curry paste and cook for 1-2 minutes, until fragrant.
- 2Add coconut milk and stir well to combine with the curry paste.
- 3Add sweet potatoes, chickpeas, onion, and potatoes to the pot. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes and potatoes are tender.
- 4Stir in peanuts, fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasonings as needed.
- 5Serve Massaman curry over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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