Sweet Potato Massamam Curry - Easy Curry dishes


  • 1 tsp vegetable oil
  • 1 red onion, sliced
  • 1 aubergine, cut into small chunks
  • 1 x Blue Dragon Thai Massaman curry kit
  • 500g sweet potatoes, peeled and cut into small chunks
  • 160g green beans, halved
  • 1 lime, zested and juiced
  • ½ red chilli, seeded and finely sliced
  • 1 tbsp roughly chopped basil
  • 1 tbsp roughly chopped mint leaves
  • 160g kale, sliced


Calories columnFat columnSaturates columnSugars columnSalt column
676 per serving
34% %GDA
30g per serving
43% %GDA
20g per serving
100% %GDA
27g per serving
30% %GDA
1.50g per serving
25% %GDA


  1. Heat a sauté pan or wok until hot. Add the oil and onion and aubergine and fry for 2-3 minutes until just coloured and softening.

  2. Add the paste from the kit and fry for 1 minute, then stir in the sweet potatoes

  3. Add the coconut milk (from the kit) and 300ml water and bring to a simmer.

  4. Add the dried spices, stir then cover with a lid and cook for 10-15 minutes until the potatoes are nearly tender.

  5. Add the green beans and cook for a further 3-4 minutes until all the vegetables are cooked through.

  6. Stir in the lime zest and juice.

  7. Meanwhile, heat a sauté or saucepan, add the kale and 2 tbsp of water, cover with a lid and cook for 3-5 minutes until tender.

  8. Pile the kale into serving bowls, then spoon the curry alongside. Top with the peanuts from the kit, the chilli, basil and mint leaves.