Massaman Curry with Roasted Potatoes
Experience the comforting warmth of Massaman Curry with Roasted Potatoes, a delightful vegan dish that bursts with rich flavors and creamy textures. This hearty meal combines the traditional essence of Massaman curry with crispy roasted potatoes, making it an ideal choice for busy weeknights or cozy family gatherings. Not only is this dish gluten-free, but it’s also incredibly easy to prepare in just 25 minutes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Roasting/Frying/Sautéing
- Cuisine: Thai
Ingredients
Scale
- 2 cans coconut milk (14 oz each)
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (carrots, bell peppers, peas)
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Prepare the Potatoes: Peel and cube potatoes into half-inch pieces. Season with curry powder, salt, and pepper.
- Roast or Fry: Roast seasoned potatoes at 425°F for about 20 minutes on a parchment-lined baking sheet until golden brown or fry in a pan until crispy.
- Sauté Vegetables: In a pot, heat oil or vegetable broth, then add mixed vegetables and minced garlic. Sauté for about five minutes.
- Create Curry Sauce: Stir in coconut milk, Massaman curry paste, and optional peanut butter; season with salt and pepper. Simmer for 15 minutes.
- Serve: Divide curry into bowls and top generously with crispy roasted potatoes.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg