Vegan Massaman Curry with Potatoes and Peanuts (Cashews)

Ingredients

• 2 cans Coconut milk
• 2 tbsp Massaman curry paste
• about 450 g Potatoes
• 1 medium Onion
• 2 medium Carrots
• 1/2 cup Peanuts (or cashews)
• 1 cup Vegetable broth
• 1 tbsp Maple syrup
• 1 tbsp Lime juice
• 1 tbsp Fish sauce alternative (vegan)
• 1 tbsp Coconut aminos

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

Instructions

1. 1Peel the about 450 g of potatoes. Cut the about 450 g of potatoes, 1 medium onion, and 2 medium carrots into bite-sized pieces, about 2.54 cm cubes.
2. 2In a large pot or Dutch oven, heat 1 tablespoon of coconut oil (if using, otherwise skip this heating step) over medium heat (about 175°C / 175°C). Add the 2 tablespoons of Massaman curry paste and cook for 2 minutes, stirring constantly, until it smells fragrant.
3. 3Pour in the 2 cans of coconut milk and the 1 cup of vegetable broth. Stir to combine with the curry paste. Bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot.
4. 4Add the prepared about 450 g of potatoes, 1 medium onion, and 2 medium carrots to the pot. Stir them into the liquid. Cover the pot and let it cook for 20-25 minutes, or until the vegetables are easily pierced with a fork and feel tender.
5. 5Stir in the 1/2 cup of peanuts (or cashews), 1 tablespoon of maple syrup, 1 tablespoon of lime juice, 1 tablespoon of vegan fish sauce alternative, and 1 tablespoon of coconut aminos. Cook for another 2-3 minutes, stirring gently, until everything is heated through.
6. 6Serve the Vegan Massaman Curry hot. It is delicious served with steamed rice.

Substitutions

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