INGREDIENTS

• 4 tbsp olive oil
• 2 onions
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp coriander seeds
• 2-4 tbsp Massaman curry paste
• 2 tbsp peanut butter
• 1 tbsp maple syrup
• Juice 1 lime
• 400ml tin full-fat coconut milk
• 250ml (1 cup) water
• 2 bell peppers
• 500g baby potatoes
• Chicken or tofu
• 2 tbsp cornflour
• Drizzle olive oil

To serve:

• Brown rice
• Coriander leaves
• Lime wedge

METHOD

1. Sauté onions until they start to soften and turn golden, then add the garlic and cook for about one minute.
2. Add the spices and curry paste and stir well, then cook until fragrant. This helps to release so much flavour.
3. Add the rest of the ingredients and stir well, then simmer for 30 minutes until the potatoes are soft, but not falling apart.
4. Meanwhile, dice the protein into chunks, coat with a little cornflour, then place onto a tray lined with parchment paper that is lightly drizzled with oil. Drizzle a little extra oil on top, then bake at 180ºC for 25 minutes (the chicken, if using, should be cooked through).
5. Serve with brown rice, finely chopped coriander and a lime wedge.