1/4-1/2 cup low sodium vegetable broth
1/2 loaded cup sliced onion, red or white
2 tsp minced ginger or 1 tsp ground ginger
3 cloves of garlic minced
4 medium potatoes, cubed
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 medium carrots, sliced
2 Tbsp red curry paste (I use thai kitchen)
1/4 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp cloves powder
1/4 tsp cayenne
1/4 tsp crushed fennel seeds (or use ground star anise )
3 Tbsp natural peanut butter or almond butter, no sugar added
1 Tbsp date paste (optional)
1 can lite coconut milk
1/4 cup water

1/4 -1/2 cup low sodium vegetable broth 1/2 loaded cup sliced onion, red or white 2 tsp minced ginger or 1 tsp ground ginger 3 cloves of garlic minced 4 medium potatoes, cubed 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 2 medium carrots, sliced 2 Tbsp red curry paste (I use thai kitchen) 1/4 tsp cumin powder 1/4 tsp cinnamon powder 1/4 tsp cardamom powder 1/8 tsp cloves powder 1/4 tsp cayenne 1/4 tsp crushed fennel seeds (or use ground star anise ) 3 Tbsp natural peanut butter or almond butter, no sugar added 1 Tbsp date paste (optional) 1 can lite coconut milk 1/4 cup water

In a large pan, add vegetable broth and onions and heat at medium heat. Once hot, cook for 4 minutes.

Add ginger, garlic, bell pepper, potato, Mix and cover and cook for 4 minutes.

Add the carrots, curry paste, spices and mix and cook for 2 minutes to roast the spices and paste.

Add peanut/almond butter, coconut milk and water and mix well.

Cover and cook for 6 to 8 minutes until the curry thickens a bit and the veggies are tender crisp or tender to preference. Taste and adjust spice. Garnish with basil. Serve hot over rice.