Massaman Curry with Roasted Potatoes
If you’re craving a comforting meal that warms your heart, this Massaman Curry with Roasted Potatoes is the ideal choice. Rich and creamy, this dish is packed with flavor, making it perfect for busy weeknights or family gatherings. With a delightful blend of coconut milk and Massaman curry paste, it offers a satisfying vegan and gluten-free option that is both hearty and wholesome. The roasted potatoes add a crispy texture, creating a perfect harmony of flavors and textures in every bite. Whether you’re meal prepping or entertaining guests, this recipe is sure to impress.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Roasting/Sautéing/Simmering
- Cuisine: Thai
Ingredients
Scale
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (your choice)
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Begin by peeling and cubing the potatoes into half-inch pieces. Toss them with curry powder, salt, and pepper.
- Roast the potatoes on a baking sheet at 425°F for about 20 minutes until golden brown.
- Meanwhile, heat oil or vegetable broth in a pot over medium heat and sauté mixed vegetables with minced garlic for about five minutes.
- Add coconut milk and Massaman curry paste (and peanut butter if using) to the pot. Season with salt and pepper, then let it simmer for about 15 minutes until flavors meld.
- Serve the warm curry over plates or bowls topped with roasted potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg