Massaman Curry with Roasted Potatoes
If you’re in search of a heartwarming and satisfying meal, this Massaman Curry with Roasted Potatoes is the perfect choice! This vibrant dish combines rich flavors of coconut milk and Massaman curry paste with the delightful crunch of roasted potatoes. It’s an ideal option for busy weeknights or family gatherings, as it’s both vegan and gluten-free. With just a few simple steps, you can whip up a comforting bowl that everyone will love. The creamy curry pairs beautifully with crispy roasted potatoes, making each bite a delicious experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Baking/Frying
- Cuisine: Thai
Ingredients
Scale
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic (minced)
- 5 tablespoons Massaman curry paste
- 3 heaping cups mixed vegetables (like carrots, bell peppers, and green beans)
- 1 lb potatoes
- 2 tablespoons curry powder
- ¼ cup peanut butter
Instructions
- Prepare the Potatoes: Peel and cube the potatoes into half-inch pieces. Toss them with curry powder, salt, and pepper.
- Cook the Potatoes: Roast the seasoned potatoes on a parchment-lined baking sheet at 425°F for about 20 minutes or fry in a pan until crispy.
- Make the Curry: In a pot, heat oil or vegetable broth over medium heat. Sauté minced garlic and mixed vegetables for 5 minutes.
- Combine Everything: Add coconut milk and Massaman curry paste to the pot. Stir in peanut butter, season with salt and pepper, and let simmer for about 15 minutes.
- Serve: Dish out the creamy curry into bowls and top with roasted potatoes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg