Massaman Curry with Roasted Potatoes

If you’re craving a cozy, aromatic, and completely vegan curry that’s quick enough for a weeknight but special enough for a dinner party, this Massaman Curry with Roasted Potatoes hits all the notes. Creamy coconut milk, bold Massaman curry paste, and tender mixed vegetables are elevated by golden, roasted potatoes, creating a comforting dish full of flavor, texture, and warmth. It’s perfect for meal prep, work lunches, or anytime you want a satisfying, plant-based curry.

Why You’ll Love This Recipe

• Rich, creamy, and vegan-friendly
• Gluten-free and naturally wholesome
• Quick to make in about 25 minutes
• Perfectly balanced flavors of mild spice, coconut, and earthy curry
• Easy to prep ahead for lunches or dinner

Ingredients

For the Roasted Potatoes

• 1 lb potatoes, peeled and diced into ½-inch cubes – Tender and golden for added texture
• 2 tbsp curry powder – Adds warm, earthy flavor
• Salt and pepper – Enhances the natural sweetness of the potatoes

For the Massaman Curry

• 2 14-oz cans coconut milk – Creamy base that adds richness
• 4 cloves garlic, minced – Aromatic foundation for the curry
• 5 tbsp Massaman curry paste – Mild, fragrant curry flavor with subtle sweetness
• 3 heaping cups mixed vegetables – Adds color, nutrition, and texture
• Optional: ¼ cup peanut butter – Adds extra creaminess and a nutty undertone
• Salt and pepper – To taste

How to Make Massaman Curry with Roasted Potatoes

Roast or Fry the Potatoes

Peel and cut the potatoes into small half-inch cubes. Toss them with curry powder, salt, and pepper.
Option 1: Spread the potatoes on a parchment-lined baking sheet and roast at 425°F for about 20 minutes until golden and tender, stirring halfway through.
Option 2: Fry the potatoes in a skillet until browned and crispy, stirring occasionally.

Prepare the Curry

Heat a small amount of oil or vegetable broth in a pot over medium heat. Add the mixed vegetables and minced garlic, and sauté for about 5 minutes until fragrant and slightly tender.

Add the coconut milk, Massaman curry paste, and optional peanut butter. Stir well to combine and season with salt and pepper. Simmer for 15 minutes, allowing the flavors to meld and the vegetables to cook through.

Assemble and Serve

Divide the curry into bowls or plates. Top each serving with roasted potatoes for a comforting, hearty texture contrast. Serve warm and enjoy immediately.

Tips for Success

• Cut potatoes into uniform sizes for even roasting or frying
• Use a mix of vegetables like bell peppers, zucchini, or carrots for added variety
• For extra creaminess, stir in peanut butter at the end
• Taste and adjust seasoning before serving

Equipment Needed

• Baking sheet or skillet for potatoes
• Parchment paper (if roasting)
• Medium pot for curry
• Knife and cutting board
• Spoon or spatula for stirring

Recipe Variations

• Spicy version: Add a pinch of red chili flakes or sliced fresh chili to the curry
• Protein boost: Add tofu, chickpeas, or tempeh to make it more filling
• Low-fat option: Use light coconut milk or reduce coconut milk by half
• Extra crunch: Top with roasted peanuts or cashews

Serving Suggestions

Serve this Massaman Curry with steamed jasmine or basmati rice, cauliflower rice, or crusty bread to soak up the sauce. Fresh lime wedges or chopped cilantro make excellent garnishes for added brightness.

FAQs

Can I make this ahead of time?
Yes, the curry can be stored in the fridge for up to 3 days. Reheat gently on the stove before serving.

Can I freeze this curry?
Yes, curry freezes well, but roasted potatoes may lose crispness when thawed.

Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.

Can I adjust the spice level?
Yes, Massaman curry paste is mild, but you can add chili flakes or fresh chilies for more heat.

Can I use other root vegetables?
Absolutely. Sweet potatoes, carrots, or parsnips work beautifully roasted with curry powder.

Final Thoughts

This Massaman Curry with Roasted Potatoes is a quick, comforting, and vibrant vegan dish that satisfies every craving for creamy, savory, and aromatic flavors. Perfect for meal prep, busy weeknights, or a cozy lunch, it proves that vegan cooking can be both simple and indulgent. Serve it up, enjoy the warmth of the curry, and don’t be afraid to experiment with your favorite vegetables and toppings.

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