Vegan Massaman Curry with Potatoes and Chickpeas

Ingredients

• 1 can Coconut Milk
• 2 tbsp Massaman Curry Paste
• 2 cups Potatoes (cubed)
• 1 can Chickpeas (canned)
• 1 medium Onion (chopped)
• 1 cup Carrot (sliced)
• 1 tbsp Soy Sauce
• 1 tbsp Maple Syrup
• 2 tbsp Tahini
• 1 tbsp Vegetable Oil
• 4 cups Cooked Rice

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

Instructions

1. 1Heat the vegetable oil in a large pot over medium heat.
2. 2Add the onion and cook until softened, about 5 minutes.
3. 3Add the Massaman curry paste and cook for 1 minute, stirring constantly.
4. 4Pour in the coconut milk and add the potatoes, chickpeas, and carrot. Bring to a simmer.
5. 5Stir in the soy sauce, maple syrup, and tahini.
6. 6Cover the pot and cook for 25-30 minutes, or until the potatoes are tender.
7. 7Serve hot over cooked rice.

Substitutions

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