This easy and quick to make curry is a great dish to cook for some meal prepping. It is quick to do, easy to store and most importantly: Unbelievably tasty.
Seasons: All
Preparation time: 20 min
Total cooking time: 50 min
Ingredients:
2 tbsp coconut or avocado oil
3 shallots
5 medium sized potatoes
2 large carrots
400 ml of coconut milk
300 ml of water
1-2 Tbsp coconut sugar
2 Tbsp peanut butter
1-2 Tbsp lime juice
1 tsp cumin powder
1 tsp coriander powder
5 Tbsp red curry paste
1/4 tsp ground cinnamon
a dash of nutmeg
salt
Instructions:
Start with thinly slicing the onions and adding them to a large pot to fry them in the coconut oil. When they turn translucent add the cumin and coriander and let everything sauté for another few minutes before adding the red curry paste.
Peel the potatoes and carrots before cutting it into bite sized pieces and adding them to the pot. Add the coconut milk, water, cinnamon, nutmeg, coconut sugar and peanut butter. If the liquid isn't covering all the ingredients add some more water or coconut milk.
Let everything cook until the potatoes become soft. Now start adding salt and the lime juice according to your taste. Let everything cook for a few more minutes before removing it from the heat.
You can serve it with rice and optionally garnish with some coriander.
Nutritional Values per portion: 359 kcal | 27g of fat | 3g of carbohydrates | 7g of protein
C02 values per portion: 291 g | 1164 g in total