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.
Curries are always a thing for me. Just think of my Lentil Chickpea Yellow Curry.
Got a big soft spot for curries. Look no further and use the search bar type “curry” and fill your plates with so many other fantastic recipes, yum.
This Massaman Curry with Roasted Potatoes will not disappoint you. It will make you dance and looking forward to more curries.
It’s rich and indulgent, and beautifully savory.
Addictive, creamy, in and out flavor packed, hearty, super satisfying, filling, and seriously so delicious.
The highlights of this curry are definitely the roasted potatoes which take it over the top.
What is Massaman Curry
It’s a curry made with Massaman Curry paste. It’s often made with fish sauce and some versions use chicken.
Obviously this is not plant based or gluten free. I do something different and use a Massaman curry paste, but leave out the fish sauce and chicken.
Instead I use different vegetables as you can see in the ingredient list. You can use whatever you like or still have waiting in your pantry.
Leftover vegetables are amazing for this, there are no boundaries or must haves.
You can really adapt this to your own taste and liking.
I find a mix from bell peppers, onions, mushrooms, carrots, and some peas are really delicious in this curry.
Is Massaman curry vegan
My Massaman curry paste from a local store is vegan, but always check the ingredients list to make ensure it is.
If plant based isn’t important to you, then of course use just your favorite brand without checking the ingredients.
Where to buy massaman curry paste
You can find it at almost every store, otherwise try online or make it yourself.
Will this work with other curry pastes? It sure will but the taste will be a bit different.
How to make Massaman Curry with Roasted Potatoes
First of all peel your potatoes, cut them into small half-inch size cubes. Mix them in a bowl with the curry powder and season with salt and pepper.
From here you have 2 options: Prepare a baking sheet with parchment paper, put all the potatoes on it and roast them for around 20 minutes at 425°F. Or simply fry them in a pan until browned and crispy.
While the potatoes are roasting or frying, make the curry: Heat a bit oil or vegetable broth in a pot. Add mixed vegetables and garlic and fry all for around 5 minutes.
Next and last, add coconut milk, Massaman Curry paste and optional peanut butter to that pot. Finally season with salt and pepper and cook everything for around 15 minutes more.
Divide curry on plates or in bowls. Top with roasted potatoes and enjoy.
It makes a fantastic dinner, lunch, meal prep, or work lunch that you can make in advance.
I made this several times with different veggies for me and friends, everyone loved this so much.
This is truly a dish that you can make for all your meat eating family members or friends.
No one will miss the meat, because the curry is so filling and delicious on it’s own.
There is also no need for something else like rice, quinoa, or bread.
But that doesn’t mean it isn’t delicious for example with something like thisEasy Roasted Garlic Naan.
All you need is a pan and 6 simply ingredients, like dairy free yogurt, garlic, gf flour if needed.
It’s really simply. No need for an oven, so if your household has a ceramic stove top but no oven this is the way to go.
If you try this Massaman Curry with Roasted Potatoes, tag me on Instagram and Facebook with a picture.
Love seeing this! Florian.
Massaman Curry with Roasted Potatoes
Yield: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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, pepper to taste
Optional:
- 1/4 cup peanut butter
Instructions
- Peel your potatoes, cut them into small half-inch size cubes. Mix them in a bowl with the curry powder and season with salt and pepper.
- From here you have 2 options: Prepare a baking sheet with parchment paper, put all the potatoes on it and roast them for around 20 minutes at 425°F. Or simply fry them in a pan until browned and crispy.
- While the potatoes are roasting or frying, make the curry: Heat a bit oil or vegetable broth in a pot. Add mixed vegetables and garlic and fry all for around 5 minutes.
- Next and last, add coconut milk, Massaman Curry paste and optional peanut butter to that pot. Finally season with salt and pepper and cook everything for around 15 minutes more. Divide curry on plates or in bowls. Top with roasted potatoes and enjoy.
Nutrition Information:
Yield: 4Serving Size: 3 cups
Amount Per Serving:Calories: 491Total Fat: 36gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 94mgCarbohydrates: 39gFiber: 8gSugar: 7gProtein: 8g
