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Sweet Potato Massaman Curry

Sweet Potato Massaman Curry

with Spinach and Cilantro-Yogurt

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A Thai dish with roots in Persia, this warm and hearty Sweet Potato curry is filling, a bit spicy and oh-so-comforting to keep you warm on a chilly night

Tags:VeggieSpicy
Allergens:Sulphites/SulfiteMilk/Lait
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving 2 people
Ingredients
serving 2 people

1 box

Lentils, canned

10 g

Cilantro

113 g

Onion, chopped

113 g

Baby Spinach

30 g

Massaman Curry Paste

(ContainsSulphites/Sulfite)

340 g

Sweet Potato, cubes

100 g

Greek Yogurt

(ContainsMilk/Lait)

10 g

Garlic

30 g

Ginger

2 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories417 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate71 g
Sugar15 g
Dietary Fiber14 g
Protein19 g
Cholesterol5 mg
Sodium980 mg
Utensils
Utensils
Garlic Press
Zester
Strainer
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Potato Masher
InstructionsPDF
Instructions
1

Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger. Drain and rinse the lentils.

2

Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 3-4 min. Add the garlic, ginger and curry paste. Cook until fragrant, 1-2 min.

3

Add the sweet potato, broth concentrates, lentils and 2 1/2 cups water to the pot. Bring to a boil over medium-high heat, then reduce to medium heat. Simmer, stirring occasionally, until the potatoes are tender, 13-18 min.

4

Meanwhile, roughly chop the cilantro. In a small bowl, stir together the cilantro and yogurt.

5

When the lentils and sweet potatoes are tender, coarsely mash in the curry in the pot, using a fork or potato masher. Add the spinach and stir until wilted, 1-2 min. Season with salt and pepper.

6

Divide the curry between bowls and dollop with the cilantro-yogurt.