1heaped tablespoon natural, no sugar or oil added peanut butter
1tablespoontamari or coconut aminos
12ouncesbaby potatoes, sliced into quarters or halves depending on the size
1medium crown of broccoli, chopped into florets
Juice of ½ lime
To serve
2green onions/scallions, thinly sliced
Handful fresh cilantro, roughly chopped
Rice or other grain, optional, about ½ to 1 cup per person
Instructions
In a large pot or dutch oven, heat enough oil to cover the base (alternatively, you can saute the onions in a little water here too) over a medium-high heat. Add red onion and cook for 5 minutes, stirring often, until softened and translucent.
Add red curry paste, turmeric, cinnamon, and cayenne and cook, stirring for 1 minute.
Add coconut milk, peanut butter, and tamari and whisk together to combine the spices and the liquids until you have a thick broth. Bring to a simmer.
Once simmering add potatoes, cover, and cook for 8 minutes.
Add broccoli, stir, and cover again for another 4 minutes until the potatoes are easily pierced with a fork and broccoli is tender and bright green.
Remove from heat and stir in lime juice. Serve topped with scallions, cilantro, and over rice (if desired).