Vegetable Massaman Curry

Preheat your oven to 350°F. In a small saucepan, combine the rice with 2 ½ cups water. Bring to a boil, reduce heat to a simmer, cover, and cook until water is absorbed and the rice is tender, about 15 minutes.

While the rice is cooking, rinse and peel the sweet potatoes. Chop into roughly ½-inch cubes. Rinse, trim, and chop the green beans into 1-inch pieces. Rinse, deseed, and dice the red peppers.

Add 2 tbsp oil to a skillet and place over medium heat. Add the sweet potato and red pepper to the skillet and cook until they begin to soften, about 2 minutes. Add the curry paste and cook, stirring frequently, until fragrant, about 1 minute. Add the coconut milk, baby corn, and 1/2 cup water. Bring curry to a gentle simmer and then reduce heat to low.

Cook the curry, uncovered, until the sweet potatoes are tender, about 15 minutes. You can prepare the garnishes (see Step 5) while you wait for the potatoes to cook. Add the greens beans and cook until they’re bright green and tender. Season to taste with salt and pepper.

While you finish cooking the curry, rinse and halve the lime. Leave one half whole and cut the other half into wedges. Place the peanuts on a baking sheet and toast in oven until fragrant and lightly browned, about 4 to 6 minutes.

Squeeze the half lime into the curry and stir. Scoop the rice into your bowls, ladle the curry on top, and garnish with the toasted peanuts. Serve with lime wedges on the side, and dig in!