Massaman Curry with Sweet Potato and Chickpeas (Egg-Free)

Ingredients

• 2 tablespoons Coconut Oil
• 3 tablespoons Massaman Curry Paste
• 2 cans Coconut Milk
• 2 medium Sweet Potatoes
• 1 can Chickpeas
• 1 medium Onion
• 2 medium Potatoes
• 1/4 cup Peanuts
• 1 tablespoon Fish Sauce (or soy sauce)
• 1 tablespoon Brown Sugar
• 1 tablespoon Lime Juice
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat coconut oil in a large pot over medium heat. Add Massaman curry paste and cook for 1-2 minutes, until fragrant.
2. 2Add coconut milk and stir well to combine with the curry paste.
3. 3Add sweet potatoes, chickpeas, onion, and potatoes to the pot. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes and potatoes are tender.
4. 4Stir in peanuts, fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust seasonings as needed.
5. 5Serve Massaman curry over cooked rice.

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