Cheat Days / Increase Vegetarian Intake

Vegan Massaman Curry


4 sweet potatoes

200g snap peas

200 gr baby corn

500 ml coconut water

2 tbsp palm sugar

Crunchy topper

½ cup unsalted crushed roasted peanuts

100g sesame seeds

100g sunflower seeds

Curry paste

1 tsp cardamom powder

1 tsp cinnamon

5 cloves

⅓ tbsp cumin powder

1 tsp ground nutmeg

⅓ tbsp black pepper

4–6 red chillies

3 shallots

½ inch piece julienne galangal

1 head garlic

1 stalk lemongrass

1 tsp miso paste

Small handful coriander stalks

Handful of peanuts


Using a pestle and mortar pound and stir the curry paste ingredients until you get a uniform paste.

Cut the sweet potatoes into 2–3 cm cubes and slice baby corn in three.

In a medium size mixing bowl, mix the crunchy topper ingredients and set aside


In a saucepan over medium to high heat, heat 1 tbsp of vegetable oil and fry the curry paste, until fragrant. Add the sweet potatoes and cook for 3–4 minutes.

Stir through the coconut water and add the snap peas. Cover with a lid and simmer for 5–10 minutes, stir in the baby corn and simmer for 5 more minutes without the lid.

Serve with a tablespoon of the crunchy topper.