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+ servings

Massaman Curry

  • Prep Time
    15 MINS
  • Cook Time
    35 MINS
  • KCals 283
  • Carbs 40G
4 Servings


For the curry paste

  • 1 small onion peeled and quartered
  • ½ lemongrass stalk
  • 4 garlic cloves peeled
  • 2 tbsp tomato puree
  • 4 tsp white granulated sweetener
  • 2 tsp dark soy sauce
  • 1 lime juice and zest
  • 1 tsp vegetarian fish sauce
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp dried cloves
  • ½ tsp paprika

For the curry

  • 600 g new potatoes quartered
  • 2 carrots peeled and diced
  • 1 red pepper deseeded and sliced
  • 400 g tin chopped tomatoes
  • 400 ml tin light coconut milk
  • 1 tbsp peanut butter powder
  • 100 ml water
  • low calorie cooking spray
  • salt and pepper to taste


  1. Add all the curry paste ingredients to a blender and pulse until smooth. Don't worry if it smells a bit odd at this point, it hasn't been cooked yet!

  2. Spray the saucepan with low calorie cooking spray and place over a medium heat. Add the paste and cook it gently for two minutes.

  3. Add 100ml of water, carrots and sliced pepper to the saucepan and stir well. Cook for 5 minutes.

  4. Add the potatoes and stir well again to coat in the paste. Cook for 3 minutes.

  5. Add the coconut milk, chopped tomatoes and peanut butter powder. Stir well and bring to the boil. Then reduce to a simmer and leave with the lid off for 20 minutes. The potatoes and carrots should be tender, and the sauce will be rich.

  6. Season with salt and pepper to taste and serve with a side of your choice.