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Massaman Curry with Roasted Potatoes

A comforting and creamy Massaman curry paired with crispy roasted potatoes, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Roasted Potatoes
  • 2 cups potatoes, diced Use any kind of potatoes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For the Curry
  • 1 tablespoon Massaman curry paste Mildly spicy, adjust based on preference
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 cup chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced

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.
Cooking the Curry
  1. In a pot, sauté onion and garlic over medium heat until fragrant.
  2. Stir in the Massaman curry paste and cook for another minute.
  3. Add the coconut milk and vegetable broth, bringing the pot to a simmer.
  4. Stir in the chickpeas and red bell pepper, cooking for an additional 10 minutes.
Combining
  1. Once the potatoes are roasted, add them to the curry sauce and mix gently.
Serving
  1. Serve hot, garnished with fresh cilantro.

Notes

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat slowly for best results.