Massaman Curry with Roasted Potatoes
If you’re looking for a warm, comforting dish that’s packed with flavor and easy to make, you’ve come to the right place! This Massaman Curry with Roasted Potatoes is one of my all-time favorites. It’s rich, creamy, and completely vegan, making it a perfect choice for everyone at your table. Whether you’re winding down after a busy week or hosting a cozy family gathering, this hearty curry will surely impress.
The best part? It’s not just delicious; it’s also a breeze to prepare! In about 25 minutes, you can whip up a meal that not only satisfies your taste buds but also nourishes your body. So grab your apron and let’s dive into making this delightful dish!
Why You’ll Love This Recipe
- Quick to prepare: With just 25 minutes from start to finish, you can enjoy a homemade meal without spending hours in the kitchen.
- Family-friendly: The mild spices and creamy texture make this dish appealing to kids and adults alike.
- Meal prep friendly: Make a big batch and enjoy leftovers for lunch throughout the week!
- Vegan and gluten-free: Perfect for anyone with dietary restrictions without compromising on flavor.
- Customizable: Feel free to mix and match your favorite vegetables for a personalized touch!
Ingredients You’ll Need
Let’s gather our simple and wholesome ingredients for this delicious Massaman Curry with Roasted Potatoes. You’ll find everything you need right here!
For the Curry
- 2 14 oz cans coconut milk
- 4 cloves garlic, minced
- 5 Tbs Massaman curry paste
- 3 heaping cups mixed vegetables
For the Roasted Potatoes
- 1 lb potatoes
- 2 Tbs curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Variations
One of the things I love about this recipe is its flexibility! You can easily customize it to suit your tastes or whatever ingredients you have on hand.
- Add more veggies: Toss in some spinach, bell peppers, or zucchini for extra nutrition.
- Change up the potatoes: Try sweet potatoes or even cauliflower for a different twist.
- Spice it up: If you like more heat, add some chopped chili peppers or a sprinkle of cayenne pepper.
- Use different nut butters: Swap the peanut butter for almond or cashew butter if you prefer.
How to Make Massaman Curry with Roasted Potatoes
Step 1: Prepare the Potatoes
Start by peeling your potatoes and cutting them into small half-inch cubes. This size ensures they cook evenly. In a bowl, toss them with curry powder and season generously with salt and pepper. This step adds flavor right from the start!
Step 2: Roast or Fry the Potatoes
Now you have two delicious options! For crispy roasted potatoes, spread them out on a baking sheet lined with parchment paper and pop them in the oven at 425°F for about 20 minutes. If you’re short on time or prefer frying, cook them in a pan over medium heat until they are browned and crispy. Either way, they’ll be delightful!
Step 3: Cook the Vegetables
While your potatoes are cooking, it’s time to make the curry! In a pot, heat a bit of oil or vegetable broth over medium heat. Add in those colorful mixed vegetables along with minced garlic. Sauté them for about 5 minutes until they’re tender. This step helps release their natural flavors.
Step 4: Combine Everything
Finally, it’s time to bring everything together! Pour in the coconut milk and stir in the Massaman curry paste along with optional peanut butter if you’re using it. Season with salt and pepper to taste. Let everything simmer together for around 15 minutes; this allows all those wonderful flavors to meld beautifully.
Once it’s ready, serve your rich curry in bowls topped with those perfectly roasted potatoes. Enjoy every bite of this comforting dish!
Pro Tips for Making Massaman Curry with Roasted Potatoes
Making the perfect Massaman Curry with Roasted Potatoes is easier than you think! Here are some tips to elevate your cooking.
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Use fresh vegetables: Fresh vegetables not only enhance the flavor but also add vibrant color and nutrients to your dish. Opt for seasonal produce for the best results.
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Experiment with spices: Every brand of Massaman curry paste varies in flavor intensity. Taste as you go, and feel free to adjust the amount to suit your palate. A little extra can make a big difference!
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Choose your roasting method: While roasting gives the potatoes a lovely crispiness, frying them in a pan can create a deliciously golden exterior too. Pick whichever method suits your time and taste preference.
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Let it simmer: Allowing the curry to simmer for a bit longer after adding all ingredients helps deepen the flavors, giving you a richer taste experience. Don’t rush this step!
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Make it ahead of time: This curry actually tastes better the next day as the flavors meld together! Prepare it in advance for an easy meal prep option.
How to Serve Massaman Curry with Roasted Potatoes
Serving up this delightful dish can be just as enjoyable as making it! Here are some ideas on how to present it beautifully.
Garnishes
- Chopped cilantro: Fresh cilantro adds a burst of brightness and enhances the overall flavor of the curry.
- Lime wedges: Squeeze fresh lime juice over your serving for an extra zing that balances the richness of the coconut milk.
Side Dishes
- Steamed jasmine rice: The light and fragrant nature of jasmine rice complements the creamy curry perfectly, soaking up all those delicious flavors.
- Quinoa salad: A refreshing quinoa salad made with cucumbers, tomatoes, and herbs adds crunch and nutrition alongside your curry.
- Cucumber raita: This cooling side made from dairy-free yogurt can help balance the spice levels in your curry while adding a refreshing element.
- Roasted cauliflower: Seasoned simply with salt and pepper, roasted cauliflower offers an additional layer of texture and flavor that pairs wonderfully with Massaman Curry.
Enjoy every bite of this comforting dish, whether it’s a cozy dinner at home or part of your meal prep for busy weekdays!
Make Ahead and Storage
This Massaman Curry with Roasted Potatoes is perfect for meal prep, allowing you to enjoy delicious home-cooked meals throughout the week. Storing and reheating is a breeze, making it a great choice for busy schedules.
Storing Leftovers
- Store any leftover curry in an airtight container in the refrigerator for up to 4 days.
- Keep roasted potatoes separate to maintain their crispiness.
- Use a glass or plastic container that can be easily reheated.
Freezing
- To freeze, let the curry cool completely before transferring it to freezer-safe containers.
- It can be frozen for up to 3 months.
- Label your containers with the date and contents for easy identification.
Reheating
- For best results, thaw the curry overnight in the refrigerator before reheating.
- Reheat in a pot over medium heat until warmed through, adding a splash of vegetable broth if needed.
- You can also microwave individual servings; just cover them loosely and heat in short intervals, stirring often.
FAQs
If you have questions about making this delightful dish, you’re in the right place!
Can I use different vegetables in my Massaman Curry with Roasted Potatoes?
Absolutely! This recipe is versatile—feel free to swap in your favorite veggies like bell peppers, carrots, or spinach. Just make sure they are cut into similar sizes for even cooking.
How do I make my Massaman Curry with Roasted Potatoes spicier?
To add some heat, consider adding chopped fresh chili peppers or a dash of cayenne pepper when cooking the curry. You can adjust the amount based on your spice preference!
Can I make this Massaman Curry with Roasted Potatoes ahead of time?
Yes! This dish is great for meal prep. You can prepare it ahead of time and store it in the fridge or freezer. Just follow the storage instructions above!
Final Thoughts
I hope you find as much joy in making this Massaman Curry with Roasted Potatoes as I do! It’s not only packed with flavor but also offers a comforting warmth that brings everyone together. Enjoy this delightful dish during your lunch breaks or dinner gatherings, and don’t hesitate to share your experience! Happy cooking!
Dinner
Massaman Curry with Roasted Potatoes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves approximately 4
- Category: Dinner
- Method: Baking/Frying
- Cuisine: Thai
Description
Indulge in this comforting Massaman Curry with Roasted Potatoes, a delightful dish that combines rich coconut milk with fragrant spices to create a truly satisfying meal. Perfect for cozy evenings or a quick family dinner, this vegan and gluten-free recipe is not only easy to prepare but also packed with flavor.
Ingredients
- 2 cans coconut milk
- 4 cloves garlic, minced
- 5 tablespoons Massaman curry paste
- 3 cups mixed vegetables (like bell peppers, carrots, and spinach)
- 1 pound potatoes
- 2 tablespoons curry powder
- Salt and pepper to taste
- 1/4 cup peanut butter
Instructions
- Preheat your oven to 425°F (220°C). Peel and cube the potatoes into half-inch pieces. Toss them in a bowl with curry powder, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for about 20 minutes until golden brown.
- While the potatoes roast, heat oil or vegetable broth in a pot over medium heat. Sauté minced garlic and mixed vegetables for about 5 minutes until tender.
- Stir in the coconut milk and Massaman curry paste, adding peanut butter if desired. Season with salt and pepper.
- Allow the curry to simmer for 15 minutes to meld flavors together.
- Serve hot by topping bowls of curry with roasted potatoes.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 490
- Sugar: 8g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
