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Indian Recipes
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 hearty and sweet potato curry is filling, a bit spicy and warm which will keep you full and cozy on a chilly night

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Lentils, canned

7 g


50 g


113 g

Baby Spinach

2 tbsp

Massaman Curry Paste


340 g

Sweet Potato

100 g

Greek Yogurt


6 g


30 g


2 unit

Vegetable Broth Concentrate

Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories467 kcal
Fat87 g
Saturated Fat2 g
Carbohydrate73 g
Sugar15 g
Dietary Fiber14 g
Protein20 g
Cholesterol5 mg
Sodium1208 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Large Pot
Measuring Cups
Small Bowl
Potato Masher
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Peel, then cut the sweet potato(es) into 1/2-inch pieces. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Drain, then rinse the lentils. Peel, then finely chop the shallots into 1/4-inch pieces.


Heat a large pot over medium heat. When the pot is hot, add 1 tbsp oil, then the shallots. Cook, stirring occasionally, until softened, 1-2 min. To the pot, add the garlic, ginger and curry paste. Cook until fragrant, 1-2 min.


To the pot, add the sweet potato, broth concentrates, lentils and 2 1/2 cups water (3 cups for 4 ppl). Cover and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, stirring occasionally, until the sweet potatoes are tender, 15-18 min.


Meanwhile, roughly chop the cilantro. In a small bowl, stir together the cilantro and greek yogurt. Season with salt and pepper.


When the sweet potato mixture is tender and the liquid is absorbed, remove the pot from the heat. Using a fork or potato masher, coarsely mash the sweet potato mixture. Add the spinach and stir until wilted, 1-2 min. Season with salt and pepper.


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