Potato Massaman Curry
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- 1 small red onion
- 1 bell pepper
- 2 medium russet potatoes
- 6 oz green beans
- 2 Tbsp vegetable oil
- 2 Tbsp curry powder
- 1 can tomato sauce (8 oz)
- 1 can coconut milk (13.5 oz)
- 2 Tbsp tahini
- 2 tsp salt
- 3 tsp sugar
- 1 lime
- 1 cup steamfresh brown rice
- Optional: Steamfresh cauliflower florets
- Optional: Steamfresh green peas
- Optional: Fresh cut green beans
- Optional: Steamfresh chopped kale
Recipe created by Genuine Foods, a proud PHA partner developing thoughtful recipes and nutritious meal kits for the Pass the Love w/ Waffles + Mochi campaign.
A Thai inspired dish, this massaman curry is packed with hearty vegetables in a smooth coconut sauce. Curry powder gets its sunny yellow hue from turmeric which is an anti-inflammatory superhero. Tahini, a creamy sesame paste, can be substituted for the more traditional ingredient of peanuts.
Clean and thinly slice red onion and bell pepper, cube the russet potato and halve the string beans.
Heat pot over medium-high heat and add vegetable oil. Once the oil is hot and shimmering, add sliced onion and bell pepper and cook until just softened (you can drop in one piece of onion and when it starts to sizzle, the oil is ready).
Stir in curry powder, and cook for about 1 minute or until you begin to smell the curry powder. Add potatoes, tomato sauce, coconut milk, tahini and 2 cups of water. Season with salt and sugar and bring curry to a boil.
Once the curry is rapidly boiling, lower heat to medium-low and simmer for 20 minutes.
After 20 minutes, a potato should be easily pierced with a fork or butter knife. If they aren’t soft yet, cook another few minutes. Then, add green beans to the pot and cook for an additional 4-5 minutes.
Serve over rice.
If cooking rice with a rice cooker, rinse and drain the rice with water 2 times, then add the rinsed rice with 2 cups of water. Cook according to the manufacturer’s instructions for brown rice.
If cooking on the stovetop, rinse and drain the rice with water 2 times, then combine the rinsed rice with 2 cups of water in a small to medium sized pot. Bring to a boil uncovered and then immediately reduce to medium-low. Cover with a lid and cook for 30 minutes, or until water is absorbed. Turn off the heat, and allow rice to rest for another 5 minutes. Remove the lid, and fluff rice with a fork.
Sear 1 lb beef stir fry strips before adding the onion and bell pepper.
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