CURRY

 2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)
 3 medium shallots, thinly sliced (or sub 1 small onion)
 1 tsp whole cumin seed (or sub powder)
 1 tsp whole coriander seed (or sub powder)
 5 Tbsp red curry paste (we love Thai Kitchen brand)
 1 ½ cups baby potatoes cut into bite-size pieces
 2 large carrots, peeled and diced 1/4-inch thick
 2 14-oz. cans light fat coconut milk (sub up to 1 can with full-fat coconut milk for
creamier, richer curry — texture shown in photos above)
 1-1 ½ cups water
 1/4 tsp ground cinnamon
 1 dash each cardamom and nutmeg (if you don't have, omit)
 2-3 Tbsp coconut aminos (or sub tamari or soy sauce, but start with less as they're
saltier)
 1-2 Tbsp maple syrup or coconut sugar (or sub stevia to taste)
 2 Tbsp peanut butter (in place of traditional roasted peanuts — can sub roasted
peanuts)
 1-2 Tbsp lime juice (or lemon)

Heat a large pot or dutch oven (we like this one) over medium heat. Once hot, add oil (or
water) and shallot. Sauté 2 minutes, stirring frequently. Turn down heat if browning too
quickly.

Add whole cumin and coriander seeds (or powder) and sauté for another 1-2 minutes,
stirring frequently. Then add red curry paste and stir to combine. Cook for 1 minute more.

Add potatoes and carrots and stir to coat. Cook for 2 minutes. Then add coconut milk, water
(starting with the lesser amount), cinnamon, cardamom, nutmeg, coconut aminos, maple
syrup, and peanut butter. (Reserve lime juice for later).
The liquid should cover all of the ingredients — if it does not, add a bit more coconut milk or
water to cover. Bring to a simmer over medium-high heat. 

Once it reaches a low boil, reduce heat to a simmer (add meat at this time if cooking with
shrimp or chicken) and cook for 10-15 minutes uncovered. You don't want it boiling, so
ensure it's cooking over low heat at a simmer.

Add lime in the last few minutes of cooking and stir. Then taste and adjust flavor as needed,
adding more lime for acidity, salt or coconut aminos for saltiness, curry paste for heat / more
intense curry taste, maple syrup for sweetness, cinnamon or nutmeg for warmth, or peanut
butter for creaminess / more intense peanut flavor. 

Stir and cook a few minutes more. Then turn off heat and let stand for at least 5 minutes
before serving (this allows the flavors to meld).