• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 tbsp grapeseed oil
• 1 medium cooking onion, diced
• 3 cloves garlic, minced
• 2 tbsp panang curry paste (red curry paste will do fine here. Keep it to 1 tbsp if you don't like it too spicy)
• 1 can (13 oz/400 mL) full-fat coconut milk
• 2 tbsp peanut butter (just peanuts)
• 2 white potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1/2 cup corn kernels
• 1/2 cup chopped celery
• 3 medium tomatoes, chopped
• 1 can chickpeas (15 oz/425 mL), rinsed and drained
• 3 cups water/vegetable broth
• 1/4 tsp black salt (regular salt works fine)
• White rice to serve

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