Red onion, potatoes and carrots in coconut curry. Serves 4, about 40 min.
• 1 large red onion, diced
• 4 medium potatoes (about 1¼ lb), cut into 1" chunks
• 3 medium carrots, sliced ½" thick on a diagonal
• 3 garlic cloves and a 1" piece of fresh ginger, minced
• 2–3 tbsp curry paste (Thai red or yellow), or 2 tbsp curry powder + 1 tsp cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1½ tbsp soy sauce
• 2 tsp brown sugar
• ½ tsp salt, more to taste
• juice of 1 lime
• 2 tbsp oil
• cilantro or Thai basil, to finish
1. Onion. Heat the oil in a large pot over medium. Cook the onion 5–6 min, until soft. Add the garlic and ginger for 1 min.
2. Spices. Stir in the curry paste or powder. Cook 1–2 min, until fragrant and darker.
3. Simmer. Add the potatoes, carrots, coconut milk, broth, soy sauce, sugar and salt. Bring to a boil, then cover and simmer on low 15–20 min, until the potatoes are fork-tender.
4. Finish. Uncover and simmer 3–5 min to thicken. Stir in the lime juice. Taste for salt.
5. Serve over rice, topped with the herbs.
Tip: for color and crunch, hold back a quarter of the onion. Slice it thin and quick-pickle it in the lime juice while the curry simmers, then spoon it on top.