https://www.philly.com.au/recipe/massaman-curry-with-vegetables/

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Massaman Curry with Vegetables

Massaman Curry with Vegetables
15 Mins
Prep time
25 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon oil
  • 1 onion, chopped
  • ¼ cup Massaman curry paste
  • 250g potatoes, cut into 1cm pieces
  • 250g pumpkin, cut into 2cm pieces
  • 250g orange sweet potato(kumera) cut into 2cm pieces
  • 1½ cups water
  • 2 tablespoons dessicated coconut
  • 250ml PHILADELPHIA Light Cream For Cooking
  • 220g can pineapple pieces in juice, drained
  • 200g bean shoots
  • 125g green beans, halved and cooked
  • 100g snow peas or sugar snap peas, blanched
  • 3 Chinese cabbage (wombok) leaves, shredded
  • Rice, to serve
  • 1/3 cup roasted peanuts, for garnish
  • ¼ cup coriander leaves, for garnish

How to make it

  1. HEAT the oil in a large saucepan and cook onion until softened. Add curry paste and cook for 1 minute then add potato, pumpkin and sweet potato and stir to coat in spice paste.
  2. ADD the water and coconut, cover and cook for 15 minutes or until potato is just tender, stir through the PHILLY and pineapple and simmer for 2 minutes.
  3. COMBINE the bean shoots, beans, snow peas and cabbage. Spoon the curry over rice in serving bowls, top with the green vegetables and sprinkle with peanuts and coriander. Serve immediately.
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