Crispy roast potato massaman curry recipe
Created by The Tesco Recipes team
Maris Piper potatoes aren't just for roasties! This dreamy vegan curry stars this special variety of spud, with a creamy white flesh that holds its shape well when cooked in a curry. Our super-easy recipe uses a jar of Massaman curry paste and a tin of coconut milk for signature Thai-style rich and fragrant flavours. One to try for your next curry night in!
See method- Serves 4
- Takes 1 hr 10 mins
- 765 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 700g Maris Piper potatoes
- 3 tbsp rapeseed oil, plus 1 tsp
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp mixed spice
- 240g pack jasmine rice
- 180g jar massaman paste
- 400ml tin light coconut milk
- 400g tin chickpeas, drained and rinsed
- 150g broccoli florets
- 200g fine beans, halved
- 15g fresh coriander, chopped
- 65g jumbo peanuts, toasted and chopped
- 1 lime, cut into wedges
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Shop ingredientsEach serving contains
- Energy
- 3210kJ 765.0kcal
- Fat
- 28g
- Saturates
- 8g
- Salt
- 0.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 101.8gProtein 20.2gFibre 13.6g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Peel the potatoes, cut into 4cm pieces and boil in a saucepan of water for 8 mins; drain and set aside to steam-dry for 5 mins.
- Meanwhile, put 3 tbsp rapeseed oil into a baking dish and heat in the oven for 5 mins. Return the potatoes to the pan and add the ground cumin, ground coriander and mixed spice; season and shake well to coat. Add to the hot oil in the baking dish, turning to coat, and roast for 45 mins, turning halfway, or until crispy.
- After 30 mins, cook the rice to pack instructions.
- Heat the remaining 1 tsp rapeseed oil in a wok over a medium heat; add the jar of massaman paste. Stir-fry for 3-4 mins until thickened, then stir in the coconut milk and 250ml water. Bring to a simmer, then stir in the chickpeas, broccoli and fine beans. Cook for 6-7 mins or until tender; remove from the heat. Stir in the crispy potatoes.
- Serve the curry with the rice, scattered with the fresh coriander and peanuts, and the lime wedges for squeezing over.
- See more Curry recipes
