Begin by peeling the potatoes and cutting them into half-inch cubes. Combine the cubed potatoes with curry powder, salt, and pepper in a mixing bowl.

On a parchment-lined baking sheet, spread the seasoned potatoes in an even layer. Roast them in a preheated oven at 425°F for about 20 minutes, tossing halfway through.

Heat a tablespoon of oil or vegetable broth in a large pot over medium heat. Add mixed vegetables and minced garlic, sauté for around 5 minutes until fragrant.

Pour in the coconut milk, add Massaman curry paste, and mix in peanut butter if using. Season with salt and pepper, then cook for approximately 15 minutes.

Ladle the curry into bowls and top with crispy roasted potatoes. Serve as is or alongside rice or naan.