Massaman Curry with Roasted Potatoes
If you’re in search of a vibrant and satisfying meal, look no further than this Massaman Curry with Roasted Potatoes. Combining the rich flavors of creamy coconut milk and aromatic spices, this dish stands out as a delightful option for both busy weeknights and meal prep. With its hearty roasted potatoes and colorful mixed vegetables, it’s a true crowd-pleaser that caters to various dietary preferences—entirely vegan and gluten-free! Perfect for family dinners or work lunches, this curry is sure to become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 14 oz cans coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 heaping cups mixed vegetables
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat your oven to 425°F (220°C). Peel and cube the potatoes, then toss them with curry powder, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper. Roast for about 20 minutes until crispy.
- While the potatoes roast, heat oil or vegetable broth in a pot over medium heat. Add minced garlic and mixed vegetables; sauté for about five minutes.
- Stir in coconut milk and Massaman curry paste. For added creaminess, mix in peanut butter. Season to taste and let simmer for 15 minutes.
- Serve the curry hot with roasted potatoes on top.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg