Massaman Curry with Roasted Potatoes
Discover the warm and comforting flavors of Massaman Curry with Roasted Potatoes, a delightful dish that’s both vegan and gluten-free. This recipe brings together creamy coconut milk and hearty roasted potatoes, creating a satisfying meal that’s perfect for busy weeknights or cozy family gatherings. In just 25 minutes, you can prepare a nutritious, flavorful curry that everyone will love. It’s not just easy to make; it’s also versatile—perfect for meal prepping or customizing with your favorite vegetables and spices. Whether you’re serving it over rice or enjoying it on its own, this dish is sure to become a staple in your home.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Roasting/Sautéing
- 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 the oven to 425°F (220°C). Peel and cube the potatoes, then mix with curry powder, salt, and pepper.
- Roast the seasoned potatoes on a lined baking sheet for about 20 minutes until golden brown.
- While the potatoes roast, heat oil or vegetable broth in a pot over medium heat. Sauté mixed vegetables and minced garlic for about 5 minutes.
- Add the coconut milk, Massaman curry paste, and peanut butter to the pot. Stir well and season to taste. Let simmer for about 15 minutes.
- Serve the aromatic curry topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 390
- Sugar: 6g
- Sodium: 470mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg