Move over endive, kale, and spinach. There is a new mashed potato dish in town and it is made with a Chinese white cabbage that goes by the name of pak choi.

Combined with sweet potatoes, coconut milk, peanuts, and a spoon full of spicy Indian curry, this is an easily prepared and simple recipe for two. Enjoy!


Indian madras flavored pak choi and sweet potato

Priscilla Nooijen
Move over endive, kale and spinach. There is a new mashed potato dish in town and it is made with a Chinese white cabbage that goes by the name of paksoi.
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 mins
Course Dinner
Cuisine Indian
Servings 4 portions
Calories 248 kcal


  • baking pan
  • small saucepan
  • potato masher


  • 250 g sweet potato
  • 20 g cashew nuts a peanuts unsalted
  • 50 ml coconut milk
  • 1 pak choi
  • 1 red bell pepper
  • 1 spring onion
  • 1 tbsp Indian madras curry paste
  • chilli flakes to taste
  • salt & pepper to taste
  • 4 tbsps vegetable oil for frying


  • Cut the sweet potatoes in small cubes and cook them for about 20 minutes in a large bowl of water.
  • In the meantime, dry roast the unsalted peanuts and cashews in a dry baking pan.
  • Make sure to keep on eye on them, you do not want them to burn.
  • Chop the paprika into pieces and cut the spring onions in small rings.
  • Clean the paksoi and cut it into thin strips.
  • Heat a bit of vegetable oil in a medium baking pan, add in the Indian madras curry paste and cook for about a minute.
  • Add the chopped paprika pieces and wait another two minutes before adding the spring onion.
  • Cook for two minutes and then turn off the heat.
  • Pour the coconut milk into a small pan and warm it up over low heat. Do not cook it.
  • When your potatoes are done cooking, rinse it and let it sit for a minute before you pour over the warm coconut milk.
  • Using a potato masher, thoroughly mix the sweet potatoes and the coconut milk.
  • When it is all mixed, add in the paprika mixture and the paksoi.
  • Top it off with a bit of chili flakes and pepper to taste and mix it all together using a spoon.
  • Finally put the roasted cashews and peanuts on top. Serve warm.


Calories: 248kcalCarbohydrates: 21gProtein: 5gFat: 17gSaturated Fat: 12gSodium: 173mgPotassium: 844mgFiber: 5gSugar: 7gVitamin A: 19802IUVitamin C: 135mgCalcium: 256mgIron: 3mg
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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