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.