{Recipe} Macadamia and Sweet Potato Curry

This delectable green curry features an unexpected – but very welcome – addition. Shiitake mushrooms!


Macadamia and Sweet Potato Curry has been a much-loved recipe in our home for over a decade.

My aunty, Hazel, discovered the original recipe and passed it on to Mat and I, back in our child-free days. The recipe, by Belinda Jeffery, had been published on the web site of our local ABC radio station (but has since been removed).

The original recipe contained fish sauce.  With a couple of amendments and a few enhancements, we transformed it into a spectacular vegan recipe. These days, Mat and I eat a much milder version of this curry to accommodate our children’s palates.

However, milder does not equate to plainer. This curry is delightfully tasty, with delicious hints of lime and lemongrass. The roasted macadamia nuts add an appealing flavour and texture. The baked sweet potatoes add…surprise, surprise…a delicate sweetness.

A homemade green curry paste complements this dish, beautifully.



Quantity – 4 serves

1/2 Tbsp coconut oil

600g (21oz) orange sweet potato

2 Tbsp green curry paste (store-bought or homemade)

400ml (14 fl oz) coconut cream

2 sticks lemongrass, crushed to release the fragrance

4 kaffir lime leaves, crushed to release the fragrance

100g (3oz) raw macadamia nuts, halved

1/2 cup dried shiitake mushrooms

1/2 Tbsp brown sugar

1 Tbsp fresh lime juice

Coriander leaves for garnish

1/2 Tbsp olive oil


1. Peel the sweet potato, and chop into large cubes. Spread the sweet potato on a baking tray and drizzle with olive oil. Bake for 25-30 minutes. Remove sweet potato from the oven. Set aside.

2. While the sweet potato is baking, spread macadamia nuts on a baking tray and roast in the oven for about 5 minutes. Do not over-cook. The nuts can go from golden to burnt in a very short space of time!

2. While the sweet potato is baking, soak the shiitake mushrooms in 2 cups of hot water for about 20 minutes. Retain 1/4 cup of soak water. De-stem and slice the mushrooms. Set aside.

3. Heat coconut oil in a large saucepan, and add curry paste. Stir over a low heat for 2-3 minutes.

4. Add coconut milk, lemongrass, kaffir lime leaves, mushroom water, and mushrooms. Stir. Increase to medium heat, and bring to the boil.

5. Add sugar and lime juice. Mix well. Reduce heat and simmer, uncovered, for a few minutes to allow the sauce to thicken.

6. Add sweet potato and macadamia nuts, and cook for 1-2 minutes. Remove the lemongrass and kaffir lime leaves.

7. Sprinkle with coriander leaves and serve with jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

Macadamia and Sweet Potato Curry served with Basil-Ginger Tofu, and jasmine rice.

What do the tiny vegans think of this recipe?

There haven’t been any requests from 4 year old tiny vegan to name this dish after him. Despite this, the recipe is a ‘hit’ with all of the tiny vegans.

My 6 year old son, the Least Adventurous Eater, eats this meal happily but avoids the shiitake mushrooms. He is not a fan of mushrooms. That is not a problem because the rest of us adore shiitake mushrooms, and are happy to eat his share too.

Each Monday, I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.


About Ally
Mamma. Vegan. I blog at Made of Stars.

15 Responses to {Recipe} Macadamia and Sweet Potato Curry

  1. Pingback: {Recipe} Green Curry Paste (vegan) | Made of Stars

  2. susykat says:

    Can you make this when I’m visiting later this week?! ;)

  3. uberdish says:

    I love the ingredient list in your recipe! Yum! We are a big fan of Thai food (also mild) in our house, so I will be sure to make this one soon! Wish I had this dish right now. :)

  4. tahinitoo says:

    Oh my! This looks and sounds amazing, Ally! We are big curry fans and love trying new and different recipes. Thank you so much for sharing! Hope you and your family are doing well. :)

    • Ally says:

      Hi Amy! We are all well, thanks. If you do make the curry, I hope you love it as much as we do.
      I hope you are well too. :)

  5. Sophie33 says:

    A very appetizing dinner that I must make tomorrow!! Yummmmmm! Divine cooking!

  6. narf77 says:

    Have you always had that lovely cloud background or have I only just noticed it since we got to “backgrounds” in our media course? ;). I LOVE this recipe. I am going to have to sell one of the dogs and buy a packet of macadamia nuts with the proceeds. I am then going to have to sell the other one because I just ate that first bag of nuts (my bad :( ) and hey, he would be sad without his friend anyway! No sad faces here on Serendipity Farm with this gorgousness in my belly! Ally you are a maestro of taste…a literal “TASTE MAESTRO” girl! I want this. It is only 11am and I just ate breakfast and I STILL want this. I just pinned it (just got addicted to Pinterest yesterday after having it laying around for 6 months and doing nothing with it, THAT will teach Steve for leaving me at home for half a day ;) ). Heck, I might sell STEVE. I should get a couple of bags of macadamias for him? ;)

    • Ally says:

      Hahaha! Yes, they can be a bit exxy!
      You could always halve the quantity. I know, it’s a radical concept but..it’s an option. :) Then your doggies could stay. As for Steve, well, I’ll leave that dilemma with you….

      We live in prime Maca country. You can’t go far here without tripping over a maca farm. Wouldn’t want to live next to one though. Unless it was an organic farm.
      Thank you for your cheery, generous comment. I appreciate it immensely.

      The clouds are about a fortnight old. I couldn’t find any stars that I liked.
      What are you studying? I’ve been considering some postgrad study, then I come to my senses….haha! :)

      • narf77 says:

        As penniless (unemployed) student mature aged hippies we could either volunteer our time in a local opshop, we could work for the dole (which coincedentally involves volunteering your time in a local op shop), we could sit on our derierres doing sweet bugger all and watching television (NOPE) or we could take advantage of a capped price for Polytechnic education and we could both learn things that would make our life a whole lot easier and more interesting :). We both studied horticulture for 4 years and got 2 diplomas in it till we exhausted the horticulture department and are now studying media. We want to go to Uni but Steve has to become an Aussie citizen first or he can’t get a HECKS debt. Halving the macadamias is a SIN girl! Doubling them would be an acceptable alternative :). I am dribbling on my keyboard at the thought of living in macadamia country…I live in wine, grape, dairy, farmed salmon, apple and organic walnut country but don’t take advantage of any of them aside from the apples on the odd occasion that I remember to stop at the farm gate and grab some on the way past. Funny how we always lust for what is on the other side of the fence isn’t it? For me that is anything “tropical” :). I have a bucket list entry that involves me…a cheap flight to Queensland…some backpacker accomodation…me…eating my weights worth of tropical fruit…and when the stomach settles down (I wouldn’t want to subject a plane full of “others” to the end results of my bucket list entry ;) ) heading back home satiated and most probably with some form of Malaria ;)

  7. liveblissful says:

    This looks fantastic Ally! Do you have a few ingredients that you always use in place of fish sauce? I can’t seem to find a vegan replacement for it.

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