A really good vegetable curry

This recipe is for the mild version of the dish. A bit of Sriracha is a good addition to spice it up properly.

Vegetable curry

1.5 lbs fingerling potatoes

One medium potato finely diced,

1 lbs. frozen peas if you can't get fresh,

one red onion,

 half pound each of broccoli and cauliflower florettes,

 4 cloves garlic,

a dozen baby carrots,

 3 Tbsp grated ginger,

4 Tbsp butter,

3 Tbsp olive oil,

 a whole lot of Madras curry powder, white pepper, cumin, paprika, kosher salt.

One can coconut milk

3 tbsp creamy peanut butter

2 tbsp tomato paste

Juice of ½ fresh lime

Approximately 1 cup unsatled vegetable stock

Heat oil and butter in deep pot.

Add the diced potato and fry until it begins to brown.

Add and lightly sauté onion, ginger, garlic, and carrots in the butter and oil, adding the curry powder about halfway through. Deglaze pan with a little of the stock.

Simmer a little longer, then add the fingerling potatoes and coconut milk (one can). When the coconut milk and stock have incorporated, add peanut butter. Stir andsimmer, taking care to keep the sauce thick, but not sticking to the pot. Add stock as if it gets too thick.

After about 10 minutes of simmering, add the peas, when they are three quarters done add the tomato paste and incorporate it into the sauce. Add the broccoli and cauliflower. Simmer until the broccoli is tender. Add the lime juice just before serving. Make sure to taste the sauce regularly to adjust the salt.