Massaman Curry with Roasted Potatoes
Indulge in the comforting flavors of Massaman Curry with Roasted Potatoes, a delightful vegan dish that combines creamy coconut milk and aromatic spices for a satisfying meal. This hearty recipe is perfect for any occasion, from busy weeknights to cozy family gatherings. The rich curry sauce pairs beautifully with crispy roasted potatoes, making it a hit among both kids and adults. Plus, it’s gluten-free and can be easily customized with your favorite vegetables or proteins like chickpeas or lentils. Whether you’re meal prepping for the week or serving dinner to guests, this dish is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 cans coconut milk (14 oz each)
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (such as bell peppers, carrots, and peas)
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cube the potatoes into half-inch pieces. Toss with curry powder, salt, and pepper.
- Spread on a baking sheet lined with parchment paper and roast for about 20 minutes until golden brown.
- In a pot, heat oil or vegetable broth over medium heat. Sauté minced garlic and mixed vegetables for about 5 minutes until tender-crisp.
- Add coconut milk, Massaman curry paste, and optional peanut butter to the pot. Season with salt and pepper.
- Simmer for about 15 minutes, allowing flavors to meld together.
- Serve the curry topped with roasted potatoes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg