Beef massaman and sweet potato curry
- October 2009
- Serves 4
- Hands on time 10 mins, plus 1 hour cooking time
This beef and sweet potato curry recipe is surprisingly easy to assemble, and freezes very well.
- 34.1g (18.8g saturated)
- 24.5g (6.5g sugars)
To speed up the chopping time, blitz the peeled garlic cloves, deseeded chillies and peeled ginger in a mini blender until finely chopped.
To jazz up the rice to serve with it, add 1 star anise, 3 crushed cardamom pods and a cinnamon stick while the rice cooks, to make it deliciously fragrant.
To freeze put the cooled curry (minus the garnish) in a plastic container and freeze for up to 3 months. Defrost fully before reheating until piping hot.
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