Sweet potato and aubergine massaman curry from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 114) by Meera Sodha

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Notes about this recipe

  • Tealismyname on May 17, 2025

    We used a massaman curry paste instead of the following the paste directions here. We supplemented with some tamarind paste and palm sugar as well as a decent squeeze of lime. We added tofu to bulk it out. I thought the aubergine and sweet potato complemented each other well.

  • mayantemple on February 22, 2025

    Just okay overall. Made it because I happened to have all the less common ingredients on hand and I love massaman usually. Felt a little flat though, overly rich from the coconut and peanut butter and lacking depth of flavor.

  • Ganga108 on September 22, 2024

    It made a lot. At first I thought it was too sweet and lacking in flavour. But after some time the flavours matured and it was good. I did add a little lime juice. Next time I'll add some garlic in the spice paste. I might replace some of the coconut milk with stock.

  • ALawson25 on March 10, 2022

    This was only just alright for us, the heat level was quite spicy for a massaman curry and the paste felt like it was missing something despite following the ingredients to the letter. I did like the aubergine in it though.

  • Astrid5555 on February 20, 2021

    Used almond butter instead of peanut butter because of peanut allergies in the family. Together with the sweet potatoes this made the dish quite sweet. Nevertheless husband and younger son loved it, so will make again. Curry paste alone is really excellent though.

  • jacqie on January 19, 2021

    I used zucchini instead of eggplant and canned penang paste- really fast and really good.

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