Thai Massaman Curry with Potatoes & Peanuts

Ingredients

• 1 lb Yukon Gold Potatoes
• 1 can (13.5 oz) Full-fat Coconut Milk
• 3 tbsp Massaman Curry Paste
• 1 whole Yellow Onion
• ⅓ cup Roasted Peanuts
• ½ cup Vegetable Broth
• 1 tbsp Tamari
• 1 tbsp Maple Syrup
• 1 whole Lime
• ¼ tsp Ground Cinnamon
• 1 tbsp Coconut Oil
• 2 cups Jasmine Rice
• ¼ cup Fresh Cilantro

Instructions

1. Cook jasmine rice according to package directions.
2. Heat coconut oil in a large pot over medium heat. Add curry paste and stir 1 minute until fragrant.
3. Add onion wedges and cook 3 minutes. Pour in coconut milk and vegetable broth. Stir to combine.
4. Add potato cubes and cinnamon. Bring to a simmer. Cook 18–20 minutes until potatoes are tender.
5. Stir in tamari, maple syrup, lime juice, and peanuts. Simmer 2 more minutes.
6. Season with salt to taste. Serve over jasmine rice topped with fresh cilantro.