Massaman Curry with Roasted Potatoes
If you’re craving a cozy, comforting meal that warms the soul, look no further than this delightful Massaman Curry with Roasted Potatoes. This dish combines the rich, creamy goodness of coconut milk with aromatic Massaman curry paste and seasonal vegetables to create a flavor-packed experience that’s perfect for busy weeknights or family gatherings. Not only is this recipe vegan and gluten-free, making it suitable for various diets, but it’s also incredibly easy to prepare—ready in just 25 minutes! Serve it topped with crispy roasted potatoes for a satisfying contrast in texture. Whether you’re meal prepping or enjoying it fresh, this curry is sure to become a staple in your home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking
- Cuisine: Thai
Ingredients
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (e.g., bell peppers, carrots)
- 1 lb potatoes
- 2 tablespoons curry powder
- Optional: 1/4 cup peanut butter
Instructions
- Preheat the oven to 425°F. Peel and cube the potatoes into half-inch pieces. Toss with curry powder, salt, and pepper.
- Roast the 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 minced garlic and mixed vegetables for about 5 minutes.
- Stir in coconut milk and Massaman curry paste (add optional peanut butter if desired). Season with salt and pepper, then let it simmer for around 15 minutes.
- Serve the curry in bowls topped with roasted potatoes.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 6g
- Sodium: 700mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://recipeveil.com/massaman-curry-with-roasted-potatoes/