Peruvian Potato and Vegetable Curry with Coconut Rice

**Prepare the Coconut Rice:** Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.

**Prepare the Curry:** Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

Add the cubed Peruvian potatoes and seasonal vegetables to the pot. Stir to coat them with the curry paste mixture.

Pour in the coconut milk and vegetable broth (or water). Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.

Stir in the lime juice, soy sauce (or tamari), and brown sugar (or maple syrup) (if using). Season with salt and black pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.

Garnish with chopped cilantro before serving. Serve hot over fluffy coconut rice.