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Massaman Curry-Stuffed Sweet Potatoes

Thai massaman curry-stuffed sweet potatoes feature cauliflower, onions and bell peppers, stewed in a thick aromatic coconut milk sauce. This comforting, flavorful dish is perfect for those evenings you want a hearty, easy dinner or side.
Course Main Dish
Cuisine Thai
Keyword cauliflower curry, dairy-free, Gluten-free, Massaman curry, sweet potato curry, sweet potatoes, Thai curry, vegan curry, vegetarian curry
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4 large servings
Author Beth of A Meal In Mind


  • 4 medium sweet potatoes scrubbed and roasted until soft but not split
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Massaman curry paste Maesri for vegan; or Mae Ploy - up to double if you prefer spicy
  • 1 red bell pepper seeded and diced
  • 1 medium onion peeled and diced fine
  • 1 13.5 ounce can of coconut milk full-fat
  • 2 tablespoons smooth almond butter
  • 2-3 teaspoons tamari or fish sauce or coconut aminos
  • 1 head of cauliflower cut into bite-sized florets (or into small pieces for the stalk)
  • juice of 1 lime
  • sea salt to taste (see note)
  • about 1/4 cup each chopped basil and cilantro
  • finely sliced green onion basil sprigs and cilantro to garnish


  • If you have not already, roast your sweet potatoes. In my oven at high altitude this takes about an hour at 400 degrees F. This time is not included in the prep time for this dish. 
  • Heat the olive oil in a dutch oven or other high-sided pan. 
  • Add the bell peppers and onions and cook for 5 minutes or until the onions have softened slightly.
  • Stir in the curry paste and cook until fragrant, or 1-2 minutes.
  • Add the coconut milk and almond butter. Stir to dissolve the almond butter and combine the ingredients. Bring to a boil and then add the fish sauce, tamari or coconut aminos and the cauliflower.
  • Bring back to a boil and then turn down to a simmer.
  • Cover and simmer for 15-20 minutes or until the cauliflower is tender and the sauce has thickened. If needed, remove the lid of the dutch oven and simmer uncovered to thicken. 
  • Stir in the cilantro, basil and lime juice. Adjust the salt.
  • Gently split your cooled sweet potatoes down the middle, avoiding cutting the very ends. Scoop out a little of the sweet potato flesh if you want to be able to fit more of the curry into them. Save a little of the saucier portion of the curry to top off the potatoes just before serving. 
  • I like to place the sweet potatoes back in a 300-degree F oven for about 15 minutes for the flavors to meld. The tops dry out a little as they are warming, which is why I save a little bit of the curry sauce to spoon on just before serving.


The saltiness of this dish will vary with the brand of curry paste and whether you have used fish sauce, tamari or coconut aminos. You may not need to add any sea salt, but prefer to place your salty sauce on the table for individual eaters to sprinkle on.