Roasted Root Vegetable Massaman

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
• 0.5 cup Roasted peanuts
• 1 tablespoon Coconut sugar
• 2 tablespoons Soy sauce or Tamari
• 1 tablespoon Lime juice
• 0.25 cup Fresh cilantro(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 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. 3

   Roast the vegetables for 25-30 minutes, turning halfway through, until they are tender and have caramelized edges.

4. 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. 5

   Pour in the remaining coconut milk, vegetable broth, coconut sugar, and soy sauce, bringing the mixture to a gentle simmer.

6. 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. 7

   Stir in the lime juice and adjust seasoning with extra soy sauce or sugar if needed.

8. 8

   Serve hot over jasmine rice, garnished with the remaining peanuts and fresh cilantro.