Measurements

• 2 tbsp Massaman curry paste
• 1 can
• 2 medium potatoes
• 2 carrots
• 1 onion
• 2 cloves garlic
• 1 inch ginger
• 200g tofu
• 1/4 cup cashews
• 3 cardamom pods
• 1 cinnamon stick
• 2 bay leaves
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup peanuts, crushed
• 2 tbsp oil
• Salt to taste

Preparation Method

• Heat oil in a large pot over medium heat.
• Add onions, garlic, and ginger, sauté until fragrant.
• Stir in Massaman curry paste, cook for 1 minute.
• Pour in coconut milk, bring to a simmer.
• Add potatoes, carrots, cardamom, cinnamon, and bay leaves.
• Cover and cook for 15 minutes until vegetables are tender.
• Add tofu, cashews, soy sauce, and brown sugar.
• Simmer for another 10 minutes.
• Stir in lime juice and season with salt.
• Garnish with crushed peanuts before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.