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Crispy roast potato massaman curry recipe

Crispy roast potato massaman curry recipe

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Created by The Tesco Real Food 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

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
If you haven't got any Maris Pipers, try using King Edward potatoes

Each serving contains

  • Energy

    3210kj
    765kcal     38%

  • Fat

    28g 40%

  • Saturates

    8g 42%

  • Sugars

    8g 9%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 101.8g Protein 20.2g Fibre 13.6g

Method

  1. 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.
  2. 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.
  3. After 30 mins, cook the rice to pack instructions.
  4. 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.
  5. Serve the curry with the rice, scattered with the fresh coriander and peanuts, and the lime wedges for squeezing over.

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