Massaman Curry with Roasted Potatoes
If you’re in search of a heartwarming meal that combines flavor and comfort, look no further than this vibrant Massaman Curry with Roasted Potatoes. This delightful dish brings together creamy coconut milk and the aromatic spices of Massaman curry paste, enveloping tender vegetables and crispy roasted potatoes in a sauce that’s both rich and nourishing. Perfect for family dinners or meal prep, it’s simple enough to make after a busy day yet impressive enough to wow your guests. Once you experience this plant-based masterpiece, it will surely earn a spot in your recipe rotation!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 cans (14 oz each) coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat the oven to 425°F (220°C). Peel and cube the potatoes into half-inch pieces. Toss them with curry powder, salt, and pepper.
- Spread the seasoned potatoes on a lined baking sheet and roast for about 20 minutes until golden brown.
- In a large pot, heat oil or vegetable broth over medium heat. Add minced garlic and mixed vegetables; sauté for 5 minutes until tender.
- Stir in coconut milk, Massaman curry paste, and optional peanut butter. Season with salt and pepper, then simmer for 15 minutes to combine flavors.
- Serve the fragrant curry topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 400
- Sugar: 7g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg