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Massaman Curry with Roasted Potatoes

A comforting Massaman curry that combines tender roasted potatoes with creamy coconut milk and aromatic spices for a delicious meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 cups potatoes, diced Use any variety of potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Curry
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Massaman curry paste
  • 1 can coconut milk
  • 1 cup vegetable broth Ensure gluten-free if needed
  • 1 cup chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • Fresh cilantro for garnish Optional

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown.
  3. In a pot, sauté onion and garlic over medium heat until fragrant. Stir in the Massaman curry paste and cook for another minute.
  4. Add the coconut milk and vegetable broth to the pot, bringing it to a simmer.
  5. Stir in the chickpeas and red bell pepper, cooking for an additional 10 minutes.
  6. Once the potatoes are roasted, add them to the curry sauce, mixing gently.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.