Massaman Curry with Roasted Potatoes
Indulge in the warm, comforting flavors of Massaman Curry with Roasted Potatoes—a delightful dish that combines creamy coconut milk with hearty vegetables and perfectly roasted potatoes. This recipe is not only vegan and gluten-free but also incredibly versatile, making it an ideal choice for meal prep or family dinners. The rich spices of Massaman curry paste meld beautifully with the nutty flavor of peanut butter, creating a satisfying dish that will please everyone at the table. Whether you’re looking for a quick weeknight meal or something special for a cozy gathering, this curry fits the bill. Enjoy the explosion of flavors in every bite as you savor this easy-to-make comfort food!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting, Sautéing
- Cuisine: Thai
Ingredients
Scale
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- 1 lb potatoes, cubed
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cube potatoes; toss with curry powder, salt, and pepper.
- Spread on a parchment-lined baking sheet and roast for about 20 minutes until golden brown.
- In a pot over medium heat, sauté garlic and mixed vegetables in oil or vegetable broth for 5 minutes.
- Stir in coconut milk, Massaman curry paste, and peanut butter; season with salt and pepper.
- Simmer for 15 minutes to meld flavors.
- Serve the curry topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 380
- Sugar: 6g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg