This Massaman Curry with Roasted Potatoes is a rich, comforting vegan meal packed with creamy coconut flavor, warming spices, and colorful vegetables. Crispy roasted potatoes add the perfect texture contrast, making this easy curry ideal for weeknight dinners, meal prep, or satisfying lunches.
Ingredients
For the Roasted Potatoes
- 1 lb potatoes, peeled and cut into ½-inch cubes
- 2 tbsp curry powder
- Salt and black pepper, to taste
For the Massaman Curry
- 2 (14 oz) cans coconut milk
- 4 garlic cloves, minced
- 5 tbsp Massaman curry paste
- 3 heaping cups mixed vegetables
- ¼ cup peanut butter (optional)
- Salt and black pepper, to taste
Instructions
Step 1: Roast the Potatoes
Preheat the oven to 425°F (220°C).
In a large bowl, toss the potato cubes with curry powder, salt, and black pepper until evenly coated.
Spread the potatoes on a parchment-lined baking sheet in a single layer. Roast for about 20 minutes, or until golden and crispy.
Alternative: Pan-fry the potatoes in a little oil until browned and crisp.
Step 2: Cook the Vegetables
While the potatoes cook, heat a splash of oil or vegetable broth in a large pot over medium heat.
Add the mixed vegetables and minced garlic. Sauté for about 5 minutes until slightly softened and fragrant.
Step 3: Make the Curry
Pour in the coconut milk and stir in the Massaman curry paste until fully combined.
Add the peanut butter, if using, and mix until smooth.
Season with salt and black pepper to taste.
Reduce the heat and simmer for about 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 4: Assemble and Serve
Divide the curry among serving bowls and top generously with the crispy roasted potatoes.
Serve warm and enjoy.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Course: Main Course
- Cuisine: Thai-Inspired, Vegan
- Diet: Vegan, Gluten-Free
Tips
- Use a mix of vegetables such as carrots, bell peppers, broccoli, green beans, and peas for extra color and nutrition.
- Stir in a squeeze of fresh lime juice before serving for added brightness.
- For extra protein, add chickpeas, tofu, or edamame.
- Leftovers store well and often taste even better the next day.
Nutrition Highlights
- Dairy-Free
- Vegan
- Gluten-Free
- Rich in healthy fats from coconut milk and peanuts
- Great for meal prep and packed lunches
Final Thoughts
Massaman Curry with Roasted Potatoes is a comforting blend of creamy coconut curry, fragrant spices, and perfectly crisp potatoes. Easy to prepare and full of bold flavor, this hearty vegan dish is perfect for anyone looking for a satisfying meal that feels both nourishing and indulgent.
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Massaman Curry with Roasted Potatoes
Description
This amazingly delicious Massaman Curry with Roasted Potatoes is entirely vegan, gluten free, and a must-make not only for curry lovers. Perfect for meal prep and work lunches.
Ingredients
- 2 (14 oz) cans coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 heaping cups mixed vegetables
- 1 lb potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Peel the potatoes and cut them into small 1/2-inch cubes.
- Place the potatoes in a bowl, toss with curry powder, and season with salt and pepper.
- For roasted potatoes, spread them on a parchment-lined baking sheet and roast at 425°F (220°C) for about 20 minutes until golden and crispy. Alternatively, pan-fry until browned and crisp.
- While the potatoes cook, heat a little oil or vegetable broth in a large pot over medium heat.
- Add the mixed vegetables and minced garlic. Cook for about 5 minutes, stirring occasionally.
- Stir in the coconut milk, Massaman curry paste, and peanut butter if using.
- Season with salt and pepper to taste.
- Simmer for about 15 minutes, stirring occasionally, until the vegetables are tender and the curry is flavorful.
- Divide the curry among serving bowls and top with the roasted potatoes.
- Serve warm and enjoy.
Notes
For extra richness and flavor, don’t skip the peanut butter. It adds a traditional nutty depth that pairs perfectly with the Massaman curry.