Roasted Root Vegetable Massaman
A comforting, aromatic Thai-inspired curry featuring oven-caramelized root vegetables in a rich, peanut-infused coconut sauce.
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Ingredients
- 2 large Sweet potatoes, cubed
- 3 medium Carrots, sliced into rounds
- 2 medium Parsnips, peeled and cubed
- 2 tablespoons Olive oil
- 4 tablespoons Massaman curry paste
- 14 ounces Full-fat coconut milk
- 1 cup Vegetable broth
- 1/2 cup Roasted peanuts
- 1 tablespoon Coconut sugar
- 2 tablespoons Soy sauce or Tamari
- 1 tablespoon Lime juice
- 1/4 cup Fresh cilantro(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Toss the cubed sweet potatoes, carrots, and parsnips with olive oil and a pinch of salt, then spread them in a single layer.
- 3
Roast the vegetables for 25-30 minutes, turning halfway through, until they are tender and have caramelized edges.
- 4
In a large pot or wok over medium heat, whisk together a small amount of the coconut milk cream with the Massaman curry paste until fragrant.
- 5
Pour in the remaining coconut milk, vegetable broth, coconut sugar, and soy sauce, bringing the mixture to a gentle simmer.
- 6
Fold the roasted root vegetables and half of the peanuts into the sauce, allowing it to simmer for 5-10 minutes to thicken.
- 7
Stir in the lime juice and adjust seasoning with extra soy sauce or sugar if needed.
- 8
Serve hot over jasmine rice, garnished with the remaining peanuts and fresh cilantro.
Nutrition per Serving
425
Calories
8g
Protein
48g
Carbs
26g
Fat
9g
Fiber
14g
Sugar
850mg
Sodium
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