Massaman Curry with Roasted Potatoes
Indulge in the rich flavors of this vegan Massaman Curry with Roasted Potatoes, a dish that warms your heart and satisfies your cravings. Creamy coconut milk, aromatic spices, and wholesome vegetables come together to create a comforting meal perfect for busy weeknights or family gatherings. The tender roasted potatoes add a delightful crunch and enhance the curry’s flavor, making every bite a delicious experience. Quick and easy to prepare, this dish is ideal for meal prep as it stores well in the fridge. Enjoy a hearty bowl of goodness that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
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 oven to 425°F (220°C). Peel and cube the potatoes into half-inch pieces, then toss with curry powder, salt, and pepper.
- Roast seasoned potatoes on a parchment-lined baking sheet for about 20 minutes until crispy.
- In a pot, heat oil or vegetable broth over medium heat. Sauté minced garlic and mixed vegetables for about 5 minutes until tender.
- Add coconut milk, Massaman curry paste, and peanut butter to the pot; stir well. Season with salt and pepper, then let simmer for 15 minutes.
- Serve the curry in bowls topped with crispy roasted potatoes.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 460
- Sugar: 6g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg