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Vegan Massaman Curry with Sweet Potato and Lentil

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.
Prep Time 15 mins
Cook Time 23 mins
Servings 4 people


For the curry

  • 1 tbsp olive oil
  • 1 white onion finely diced
  • 4 large cloves garlic finely diced
  • 1 red chilli finely chopped
  • 1 thumb sized piece of ginger (½ grated and ½ chopped finely)
  • 2 stalks fresh lemongrass
  • 400 ml veg stock
  • 90 g red lentils ½ cup
  • 1 tsp tamari
  • 1 tbsp peanut butter
  • 400 ml tinned coconut milk


  • 1 red pepper cut into large slices
  • 1 medium sweet potato
  • 70 g fresh or frozen spinach

Spices & seasoning

  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp ground cardamom
  • ¼ tsp cinnamon
  • ½ tsp ground dried coriander
  • ½ tsp turmeric
  • 2 bay leaves

To garnish

  • 1 lime quartered
  • 2 spring onions finely chopped
  • 1 tsp black & white sesame seeds
  • Drizzle chilli olive oil


  • Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes
  • Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks
  • Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock
  • Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened
  • Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference
  • Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion
  • Enjoy!


  • if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
  • Don't forget to take the lemongrass stalks out of the curry before serving
Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry