Massaman Curry With Roasted Potatoes Recipe

Savor a vibrant vegan Massaman curry where roasted potatoes add a delightful twist to a rich coconut milk base infused with tangy tamarind and aromatic spices. This Gluten Free Curry is a celebration of flavor that inspires shared moments and lively conversations, perfect for bringing family and friends together over an unforgettable meal.

I’m excited to share my take on this amazingly mouthwatering Massaman Curry with Roasted Potatoes today. I first warmed up some coconut oil in my pan and tossed in a chopped yellow onion, followed by minced garlic and grated ginger, which really set the stage for an explosion of flavor.

I then stirred in a generous helping of Massaman curry paste and added in a can of coconut milk along with a cup of vegetable broth. The roasted, cubed potatoes and a cup of chickpeas (if you want extra protein) bring a satisfying texture to each bite.

I also mixed in tamarind paste, ground turmeric, and brown sugar for that sweet and tangy kick while bay leaves and roasted peanuts add a unique twist. This recipe is perfect when you are looking for a fast, gluten free vegan lunch or dinner idea that feels authentically Thai Massaman Curry vegetarian even on busy days.

Enjoy it with a squeeze of lime on top!

Why I Like this Recipe

I love how this recipe brings together so many comforting flavors in one dish. First, the combination of Massaman curry paste, coconut milk, and ginger gives the curry a rich, warm flavor that feels almost like a hug in a bowl. Second, its vegan and gluten free nature totally fits my lifestyle and makes it a go-to when I want something delicious yet healthy. Third, I really dig the roasted potatoes and chickpeas (if I add them) ’cause they bring a satisfying texture that makes every bite interesting. Finally, even though there are lots of ingredients, the whole process is pretty straightforward which means I can whip it up on a busy day without feeling overwhelmed.

Ingredients

• Coconut oil provides healthy fats and a subtle tropical flavor boost.
• Yellow onion contributes fiber and rich, savory sweetness to the dish.
• Garlic adds bold taste and helpful antioxidants while enhancing overall flavor.
• Ginger brings a zesty kick and mild anti-inflammatory benefits for warmth.
• Massaman curry paste infuses aromatic spices, giving the dish deep umami notes.
• Coconut milk offers creaminess with a slight sweetness that balances spices.
• Tamarind paste provides a tangy sour note that enlivens every bite.
• Bay leaves impart a subtle earthiness that rounds off the overall flavor.
• Vegetable broth adds savory depth and extra moisture for a harmonious stew.

Ingredient Quantities

• 2 tbsp coconut oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 inch piece ginger, grated
• 3 tbsp Massaman curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 3 medium potatoes, cubed (for roasting)
• 1 cup chickpeas, drained (optional for extra protein)
• 1 tbsp tamarind paste
• 1 tsp ground turmeric
• 1 tbsp brown sugar
• 2 bay leaves
• 1/2 cup roasted peanuts, roughly chopped
• Salt, to taste
• Lime wedges, for serving

How to Make this

1. Preheat your oven to 400°F. Toss the cubed potatoes with a little coconut oil and salt, then spread them out on a baking sheet. Roast for around 25-30 minutes until they turn golden.

2. In a large pot, heat the 2 tbsp of coconut oil over medium heat. Add the chopped onion, minced garlic, and grated ginger and cook until the onions are soft (about 5 minutes).

3. Stir in the 3 tbsp of Massaman curry paste and let it cook with the onions for 1-2 minutes to get the flavors mixin well.

4. Pour in the can of coconut milk and the cup of vegetable broth, stirring to combine everything together.

5. Add the tamarind paste, ground turmeric, brown sugar, and bay leaves to the pot, then give it a good stir.

6. Bring the mixture to a simmer over medium-low heat and let it cook for about 10 minutes to let the flavors meld.

7. Once your potatoes are roasted, add them into the curry along with the chickpeas (if youre using them) and cook for another 5 minutes.

8. Stir in the roughly chopped roasted peanuts and season with salt to taste.

9. Serve the curry hot with lime wedges on the side for an extra burst of flavor. Enjoy your incredibly delicious vegan Massaman curry with roasted potatoes!

Equipment Needed

1. Oven (to roast the potatoes)
2. Baking sheet (for the potatoes)
3. Large pot (for simmering the curry)
4. Chopping board (for chopping the onion and ginger)
5. Chef’s knife (for cutting the ingredients)
6. Grater (for grating the ginger)
7. Measuring spoons and cups (to measure spices, coconut oil, and liquids)
8. Wooden spoon or heat-resistant spatula (for stirring the curry)
9. Can opener (to open the coconut milk)

FAQ

Massaman Curry With Roasted Potatoes Recipe Substitutions and Variations

• You can swap the coconut oil for canola or olive oil if you dont have it.
• If you can’t find fresh ginger, try using about 1/4 tsp dried ginger for every inch of fresh ginger required.
• Tamarind paste can be replaced by mixing lime juice with a little extra brown sugar, which gives you a similar tangy-sweet flavor.
• If roasted peanuts are hard to come by, you can use roughly chopped cashews instead.

Pro Tips

1. When you roast the potatoes, try not to overcrowd the pan so they get nice and crispy instead of mushy.
2. Toast the peanuts in a dry pan for a few minutes before using them in the curry to really bring out their flavor.
3. If you like your curry a bit thicker, let it simmer for a few extra minutes after adding the potatoes and chickpeas.
4. Taste as you go with the tamarind paste and salt since everyone’s taste is different and you might want to adjust these for the perfect balance.