Description
This amazingly delicious Massaman Curry with Roasted Potatoes is entirely vegan, gluten free, and perfect for meal prep or work lunch. Creamy, flavorful, and hearty.
Ingredients
- 2 14-oz cans coconut milk
- 4 cloves garlic, minced
- 5 tbsp Massaman curry paste
- 3 heaping cups mixed vegetables
- 1 lb potatoes, peeled and diced
- 2 tbsp curry powder
- Salt and pepper to taste
- Optional: 1/4 cup peanut butter
Instructions
- Peel and dice potatoes into 1/2-inch cubes. Toss with curry powder, salt, and pepper.
- Option 1: Roast potatoes on parchment-lined baking sheet at 425°F for 20 minutes. Option 2: Fry in pan until browned and crispy.
- While potatoes cook, heat oil or vegetable broth in a pot. Add mixed vegetables and garlic; cook ~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 and top with roasted potatoes.
Notes
Vegan and gluten-free. Perfect for meal prep. Optional peanut butter adds creaminess. Adjust vegetable mix to taste.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting, Stovetop
- Cuisine: Thai