Massaman Curry with Roasted Potatoes
If you’re on the hunt for a nourishing and comforting meal, look no further than this delightful Massaman Curry with Roasted Potatoes. This vegan and gluten-free dish melds the rich flavors of aromatic Massaman curry with hearty roasted potatoes, creating a satisfying experience that’s perfect for busy weeknights or family gatherings. The creamy coconut milk and vibrant vegetables ensure every bite is a joy, while the recipe’s versatility allows you to customize it based on your pantry staples. Whether you’re meal prepping for the week or entertaining guests, this flavorful curry will quickly become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Thai
Ingredients
Scale
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 heaping cups mixed vegetables (e.g., carrots, bell peppers, broccoli)
- 1 lb potatoes, cubed
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the potatoes into half-inch pieces. Toss them in a bowl with curry powder, salt, and pepper.
- Roast the seasoned potatoes on a parchment-lined baking sheet for about 20 minutes until golden brown.
- In a pot over medium heat, add oil or vegetable broth. Sauté minced garlic and mixed vegetables for about five minutes until tender.
- Stir in coconut milk and Massaman curry paste (and peanut butter if using). Season with salt and pepper; let simmer for about 15 minutes until flavors meld.
- Serve the curry hot, topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg