This was my lunch at work recently: massaman curry with rice plus bakery sourdough bread and a black bean brownie. Every lunch should have dessert, right?

Massaman curry is my favorite thing to order at Thai restaurants because I love potatoes and peanuts!

It’s healthier and still convenient to make it at home. This is the first meal I made using the latest curry paste in my refrigerator.

If you want to make this you’ll want to have:

  • 1 onion, sliced
  • 3 cloves garlic, chopped
  • 2 Tablespoons oil
  • 3 – 5 potatoes, cubed or chopped
  • 3 carrots, chopped
  • 1 cup cooked chickpeas
  • 3 Tablespoons peanuts
  • Bouillon, to taste
  • Curry paste, to taste (start with 3 Tablespoons if using homemade)

To cook:

  • Heat oil in large pot or pan
  • Add onion and cook until translucent
  • Add garlic and cook only until fragrant
  • Add potatoes and carrots, stir
  • Immediately add curry paste and coat everything in pan
  • Toss in chickpeas
  • Add water to meet the top of the contents of pan, not too much
  • Add bouillon
  • Simmer until potatoes are tender
  • Add in peanuts

Enjoy with rice if you prefer!

Peace and love,



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