Massaman Curry with Roasted Potatoes
Indulge in the rich flavors of Massaman Curry with Roasted Potatoes—a delightful vegan dish that combines the warmth of traditional Thai spices with hearty roasted potatoes. This creamy, coconut-based curry is not only gluten-free but also perfect for those seeking a satisfying meal. With vibrant mixed vegetables and a nutty undertone from peanut butter, this dish is ideal for meal prep or a comforting family dinner. In just 25 minutes, you can whip up a delectable meal that will impress both curry lovers and newcomers alike.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Thai
Ingredients
Scale
- 2 14 oz cans coconut milk
- 4 cloves garlic, minced
- 5 Tbs Massaman curry paste
- 3 heaping cups mixed vegetables
- 1 lb potatoes
- 2 Tbs curry powder
- Salt, pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat your oven to 425°F (220°C). Peel and cube the potatoes, mixing them with curry powder, salt, and pepper.
- Spread potatoes on a baking sheet and roast for about 20 minutes until crispy.
- Meanwhile, heat oil in a large pot over medium heat. Sauté garlic and mixed vegetables for 5 minutes.
- Add coconut milk, Massaman curry paste, and peanut butter to the pot; season with salt and pepper.
- Simmer for 15 minutes until everything is heated through.
- Serve bowls of curry topped with roasted potatoes.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg