Massaman Curry with Roasted Potatoes
If you’re craving a warm and comforting meal, this Massaman Curry with Roasted Potatoes is your answer. With its rich and creamy coconut milk base, this flavorful vegan dish is perfect for busy weeknights or family gatherings. The hearty roasted potatoes complement the fragrant spices of the Massaman curry, making it a satisfying and nutritious choice for all dietary preferences. Plus, it’s an excellent meal prep option—simply make a large batch on the weekend to enjoy delicious meals throughout the week.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 2 (14 oz) cans coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 heaping cups mixed vegetables (like bell peppers, carrots, and peas)
- 1 lb potatoes
- 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 the potatoes into half-inch pieces, then toss them with curry powder, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for about 20 minutes until golden brown.
- While the potatoes are roasting, heat oil or vegetable broth in a pot over medium heat. Add minced garlic and mixed vegetables; sauté for about 5 minutes until softened.
- Add coconut milk and Massaman curry paste to the pot. Stir in peanut butter for added richness, season with salt and pepper, and let it simmer for 15 minutes.
- Serve hot over bowls topped generously with roasted potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://nellybakes.com/massaman-curry-with-roasted-potatoes/