Vegan Peruvian Potato and Peanut Curry

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

Stir in the diced red bell pepper, ground cumin, ground coriander, turmeric powder, and smoked paprika. Cook for 1 minute, stirring constantly, to bloom the spices.

Add the cubed Peruvian potatoes and Aji Amarillo paste to the pot. Stir to coat the potatoes with the spice mixture.

Pour in the vegetable broth and coconut milk. Bring the mixture to a simmer, then reduce heat and cover the pot.

Simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Stir in the ground peanuts (or peanut butter), salt, and black pepper. Simmer for another 5 minutes to allow the flavors to meld.

Stir in the lime juice.

Serve hot over cooked rice or quinoa. Garnish with fresh cilantro.