I just whipped up a Gluten Free Vegan Lunch of Massaman curry with roasted potatoes and every bite proves this is a total keeper that disappears faster than I can plate it.
I love this Massaman curry because it hits every craving without pretending to be fancy. I’m obsessed with the way soft baby potatoes soak up that creamy full fat coconut milk and dark spices.
It’s hearty but light enough for a weekday lunch, and yes I eat it straight from the container at my desk. Vegan Curries don’t usually make me this happy, but this one does.
Gluten Free Curry lovers, listen up: it’s simple comfort that doesn’t collapse into blandness. Salty, tangy, nutty, slightly sweet.
Every spoonful demands another. Honestly, it’s the kind of dish I hoard.
No regrets.
Ingredients
- Baby potatoes: Comforting starchy bites that soak up curry and get crispy edges.
Basically homey.
- Neutral oil: Lets flavors bloom without tasting coconut or overpowering the curry paste.
- Extra oil for roasting: Plus it helps the potatoes get golden and slightly crunchy.
- Yellow onion: Adds sweet, mellow backbone—cooks down into cozy, jammy layers.
- Garlic: Punchy aromatics that make the curry more savory and warm.
- Fresh ginger: Bright, zippy heat that cuts through the creamy coconut.
- Vegan Massaman paste: The curry’s personality—nutty, warm, and slightly tangy.
- Full fat coconut milk: Rich, silky base that makes the sauce luscious and satisfying.
- Vegetable broth: Keeps it light while adding gentle umami depth.
- Tamari: Salty, savory boost that’s gluten free and really rounds things out.
- Tamarind or lime juice: Adds that tangy zip that balances the sweetness.
Simple.
- Palm or brown sugar: Sweetness to mellow spices and give that classic Massaman balance.
- Cinnamon sticks: Warm, woody note that’s subtle but essential.
Basically cozy spice.
- Cardamom pods: Floral, citrusy pops that smell amazing when simmered.
- Roasted peanuts or cashews: Crunch and protein—plus a toasty, nutty finish.
- Lime juice to finish: Brightens everything and lifts the creaminess right up.
- Salt and black pepper: Essential seasoning—don’t skip, it makes the flavors pop.
- Fresh cilantro: Fresh green finish that adds herbal brightness and color.
Ingredient Quantities
- 1.5 pounds (about 700 g) baby potatoes, halved or quartered if large
- 2 tablespoons neutral oil (vegetable or coconut), plus 1 tablespoon for roasting potatoes
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely minced
- 3 tablespoons vegan Massaman curry paste (store bought or homemade)
- 1 can (13.5 oz / 400 ml) full fat coconut milk
- 1 cup (240 ml) low sodium vegetable broth
- 1 1/2 tablespoons tamari or gluten free soy sauce
- 1 tablespoon tamarind paste or 1 tablespoon lime juice if you dont have tamarind
- 1 1/2 tablespoons palm sugar or packed brown sugar
- 2 cinnamon sticks
- 4 whole cardamom pods, lightly crushed
- 1/2 cup roasted unsalted peanuts or cashews, roughly chopped
- 2 tablespoons lime juice, to finish
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
How to Make this
1. Preheat oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon oil, salt and pepper, spread in a single layer and roast for 25 to 30 minutes until golden and tender, flipping once.
2. While potatoes roast, heat 2 tablespoons neutral oil in a large wide pot or deep skillet over medium heat. Add the thinly sliced onion and cook, stirring, until soft and starting to brown, about 6 to 8 minutes.
3. Add the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant but not burnt.
4. Stir in the 3 tablespoons vegan Massaman curry paste and cook for 1 to 2 minutes, letting it bloom in the oil so the flavor opens up.
5. Pour in the can of full fat coconut milk and 1 cup vegetable broth, scraping any browned bits from the bottom. Add the tamari, tamarind paste (or 1 tablespoon lime juice as a sub), palm sugar, 2 cinnamon sticks and the lightly crushed cardamom pods.
6. Bring to a gentle simmer, then reduce heat to low and let it bubble gently for 10 to 12 minutes so the spices blend and the sauce thickens a bit. Taste and adjust sweetness or salt as needed.
7. Add the roasted potatoes to the curry and gently stir to coat. Simmer together for 3 to 5 minutes so the potatoes soak up the sauce.
8. Stir in about half of the chopped roasted peanuts or cashews so they soften a bit, then finish with 2 tablespoons fresh lime juice, more salt or tamari to taste, and a crack of black pepper.
9. Serve the Massaman curry hot, garnished with the remaining chopped nuts and plenty of fresh cilantro. Goes great with steamed jasmine rice, quinoa, or over greens for meal prep.
Equipment Needed
1. Oven (preheated to 425°F / 220°C)
2. Rimmed baking sheet or roasting pan
3. Large wide pot or deep skillet with lid
4. Cutting board
5. Chef’s knife (for halving potatoes, slicing onion, chopping nuts)
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Can opener and a small bowl for tamarind or lime juice
9. Serving bowl and ladle for rice or greens
FAQ
Massaman Curry With Roasted Potatoes Recipe Substitutions and Variations
- Baby potatoes: Swap with diced sweet potatoes or Yukon/regular russets. Sweet potatoes add a nice sweetness and creaminess, regular potatoes hold up well if you want a firmer bite.
- Neutral oil: Use light olive oil, avocado oil, or melted coconut oil instead. Don’t use extra virgin olive oil for high heat, it smokes and tastes too strong.
- Vegan Massaman curry paste: If you dont have it, mix red curry paste with a pinch of ground coriander, cumin and a little cinnamon, or use a mild yellow curry paste and add those warm spices to get closer to Massaman.
- Roasted peanuts or cashews: Substitute toasted almonds, pistachios, or sunflower seeds for a nut free option. They give crunch and body, just adjust salt to taste.
Pro Tips
1) Roast the potatoes a little longer than you think you need, and don’t crowd the pan. If they steam they wont get that nice crust, and the curry sticks better to browned bits. Toss them back in the oven for 5 minutes if they go soft but look pale.
2) Bloom the curry paste in the hot oil till it smells fragrant, but watch it carefully or the garlic will burn. Doing this first unlocks way more flavor than just dumping paste in the liquid later.
3) Taste and tweak at the end. Massaman needs a balance of salty, sweet and bright. If it’s flat add a splash more tamari, if it’s too salty add a little more coconut milk or sugar, and if it needs brightness add lime juice a teaspoon at a time.
4) Add nuts twice for best texture. Stir half in near the end so they soften and flavor the sauce, then sprinkle the rest on top when serving so you get crunch. Also lightly toast the nuts first if they’re not already roasted for deeper flavor.
Massaman Curry With Roasted Potatoes Recipe
I just whipped up a Gluten Free Vegan Lunch of Massaman curry with roasted potatoes and every bite proves this is a total keeper that disappears faster than I can plate it.
4
servings
680
kcal
Equipment: 1. Oven (preheated to 425°F / 220°C)
2. Rimmed baking sheet or roasting pan
3. Large wide pot or deep skillet with lid
4. Cutting board
5. Chef’s knife (for halving potatoes, slicing onion, chopping nuts)
6. Measuring cups and spoons
7. Wooden spoon or heatproof spatula
8. Can opener and a small bowl for tamarind or lime juice
9. Serving bowl and ladle for rice or greens
Ingredients
1.5 pounds (about 700 g) baby potatoes, halved or quartered if large
2 tablespoons neutral oil (vegetable or coconut), plus 1 tablespoon for roasting potatoes
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
3 tablespoons vegan Massaman curry paste (store bought or homemade)
1 can (13.5 oz / 400 ml) full fat coconut milk
1 cup (240 ml) low sodium vegetable broth
1 1/2 tablespoons tamari or gluten free soy sauce
1 tablespoon tamarind paste or 1 tablespoon lime juice if you dont have tamarind
1 1/2 tablespoons palm sugar or packed brown sugar
2 cinnamon sticks
4 whole cardamom pods, lightly crushed
1/2 cup roasted unsalted peanuts or cashews, roughly chopped
2 tablespoons lime juice, to finish
Salt and black pepper to taste
Fresh cilantro leaves for garnish
Directions
- Preheat oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon oil, salt and pepper, spread in a single layer and roast for 25 to 30 minutes until golden and tender, flipping once.
- While potatoes roast, heat 2 tablespoons neutral oil in a large wide pot or deep skillet over medium heat. Add the thinly sliced onion and cook, stirring, until soft and starting to brown, about 6 to 8 minutes.
- Add the minced garlic and grated ginger and cook 30 to 60 seconds until fragrant but not burnt.
- Stir in the 3 tablespoons vegan Massaman curry paste and cook for 1 to 2 minutes, letting it bloom in the oil so the flavor opens up.
- Pour in the can of full fat coconut milk and 1 cup vegetable broth, scraping any browned bits from the bottom. Add the tamari, tamarind paste (or 1 tablespoon lime juice as a sub), palm sugar, 2 cinnamon sticks and the lightly crushed cardamom pods.
- Bring to a gentle simmer, then reduce heat to low and let it bubble gently for 10 to 12 minutes so the spices blend and the sauce thickens a bit. Taste and adjust sweetness or salt as needed.
- Add the roasted potatoes to the curry and gently stir to coat. Simmer together for 3 to 5 minutes so the potatoes soak up the sauce.
- Stir in about half of the chopped roasted peanuts or cashews so they soften a bit, then finish with 2 tablespoons fresh lime juice, more salt or tamari to taste, and a crack of black pepper.
- Serve the Massaman curry hot, garnished with the remaining chopped nuts and plenty of fresh cilantro. Goes great with steamed jasmine rice, quinoa, or over greens for meal prep.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 403g
- Total number of serves: 4
- Calories: 680kcal
- Fat: 41g
- Saturated Fat: 16.5g
- Trans Fat: 0g
- Polyunsaturated: 6g
- Monounsaturated: 12.5g
- Cholesterol: 0mg
- Sodium: 700mg
- Potassium: 900mg
- Carbohydrates: 49g
- Fiber: 6g
- Sugar: 7g
- Protein: 10.5g
- Vitamin A: 200IU
- Vitamin C: 20mg
- Calcium: 75mg
- Iron: 2mg
