Description
This amazingly delicious Massaman Curry with Roasted Potatoes is entirely vegan, gluten free, and a must-make not only for curry lovers. Perfect meal prep and work lunch recipe.
Ingredients
- 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 and pepper, to taste
- Optional: ¼ cup peanut butter
Instructions
- Peel your potatoes and cut into small half-inch cubes. Mix with curry powder, salt, and pepper.
- Option 1: Roast potatoes on a parchment-lined baking sheet at 425°F for 20 minutes. Option 2: Fry in a pan until browned and crispy.
- Heat oil or vegetable broth in a pot. Add mixed vegetables and garlic; sauté for 5 minutes.
- Add coconut milk, Massaman curry paste, and optional peanut butter. Season with salt and pepper and cook for 15 more minutes.
- Serve curry in bowls or plates and top with roasted potatoes. Enjoy!
Notes
- Perfect for meal prep and lunch boxes.
- Adjust curry paste amount for desired spiciness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Curry
- Method: Cook
- Cuisine: Thai