Butternut massaman curry
- March 2018
- Serves 2-3
- Hands-on time 15 min, simmering time 25 min
Dr Rupy Aujla’s vegetarian massaman curry is naturally sweet, fabulously creamy and full of goodness from the spinach and sugar snap peas. Serve over brown rice and garnish with extra coriander leaves for a stunning weeknight meal.
- Vegetarian recipes
- 21.7g (12.5g saturated)
- 20.7g (11.6g sugars)
Squeeze over a little fresh lime juice at the end to give a citrus lift. Use soy sauce instead of fish sauce to make the dish vegetarian.
Cover and chill the curry for up to 3 days. Reheat gently in a pan until piping hot.
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