Ingredients
- 2 tbsp coconut oil
- 1 onion, sliced thinly
- 1 tsp whole cumin seed
- 1 tsp whole coriander seed
- 5 tbsp red curry paste
- 3 potatoes, diced
- 2 carrots, diced
- 1 can of coconut milk
- 1-2 cups of water
- 1/4 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2-3 tbsp soy sauce
- 1-2 tbsp maple syrup
- 2 tbsp peanut butter
- 1-2 tbsp lime juice
Method
Heat oil in a large pot over medium heat. Sauté onions for 2 minutes, then add cumin and coriander seeds and cook for another 1-2 minutes, stirring frequently.
Stir in red curry paste and cook for another minute. Add in potatoes and carrots , cook for 2 minutes. Then add coconut milk, half of the water, cinnamon, nutmeg, soy sauce, maple syrup and peanut butter.
Bring to a simmer over medium-high heat. Add more water or coconut milk if it's looking to dry.
Once it reaches a low boil, reduce heat to a simmer and cook uncovered for 10-15 minutes. Add lime and cook for a few minutes more. Serve with steamed rice.
