Massaman Curry with Roasted Potatoes
If you’re craving a warm and satisfying dish that brings comfort and flavor to the table, look no further than this Massaman Curry with Roasted Potatoes. This delightful recipe combines rich coconut milk and aromatic Massaman curry paste, enveloping tender roasted potatoes and a medley of colorful vegetables in a creamy sauce that’s simply irresistible. Perfect for busy weeknights or family gatherings, this vegan and gluten-free meal is easy to prepare and even better as leftovers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting/Sautéing
- Cuisine: Thai
Ingredients
Scale
- 2 cans coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (e.g., carrots, peas, bell peppers)
- 1 pound potatoes
- 2 tablespoons curry powder
- 1/4 cup peanut butter
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Peel and cube the potatoes into half-inch pieces. In a bowl, toss with curry powder, salt, and pepper.
- Spread seasoned potatoes on a parchment-lined baking sheet. Roast for about 20 minutes until golden brown and crispy.
- While potatoes are roasting, heat oil or vegetable broth in a pot over medium heat. Sauté mixed vegetables and minced garlic for about 5 minutes until softened.
- Stir in coconut milk and Massaman curry paste; add peanut butter if desired. Season with salt and pepper. Let it simmer on low heat for about 15 minutes.
- Serve the creamy curry topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://jadecooks.com/massaman-curry-with-roasted-potatoes/