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Massaman Curry with Roasted Potatoes

Massaman Curry with Roasted Potatoes
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If you’re on the hunt for a comforting dish that warms the soul and delights your taste buds, look no further than this Massaman Curry with Roasted Potatoes. This recipe boasts incredible flavors while being simple to prepare, making it perfect for busy weeknights or family gatherings. With a luscious blend of creamy coconut milk and aromatic Massaman curry paste combined with tender roasted potatoes, this vegan and gluten-free dish is a crowd-pleaser that everyone will love. It’s also ideal for meal prep, ensuring you can enjoy hearty and nourishing meals throughout the week.

Ingredients

Scale
  • 2 (14 oz) cans coconut milk
  • 4 cloves garlic, minced
  • 5 tablespoons Massaman curry paste
  • 3 heaping cups mixed vegetables (such as carrots, bell peppers, and green beans)
  • 1 lb potatoes
  • 2 tablespoons curry powder
  • Salt and pepper to taste
  • 1/4 cup peanut butter

Instructions

  1. Preheat your oven to 425°F (220°C). Peel and cube the potatoes into small half-inch pieces. In a bowl, toss them with curry powder, salt, and pepper.
  2. Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for about 20 minutes until golden brown.
  3. While the potatoes are roasting, heat oil or vegetable broth in a pot over medium heat. Sauté minced garlic and mixed vegetables for about five minutes.
  4. Stir in coconut milk and Massaman curry paste along with optional peanut butter. Season with salt and pepper to taste, then let it simmer for around 15 minutes.
  5. Serve the curry hot in bowls topped generously with crispy roasted potatoes.

Nutrition

Find it online: https://jadecooks.com/massaman-curry-with-roasted-potatoes-2/