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
Scale
- 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