| 1. |
In a saucepan over medium heat, melt butter with olive oil. |
| 2. |
Add onions and green peppers and saute until translucent. |
| 3. |
Add garlic and cook for about minute, until it becomes fragrant. Add carrots, potatoes and chilies. Saute for 4-5 minutes. |
| 4. |
Add stock and stir in tomato paste until dissolved. Add coconut milk and bring to a simmer. |
| 5. |
Stir in curry powder, salt, pepper, paprika and cumin. Add a squeeze of lime. Reduce heat to low and simmer for about 35-45 minutes until potatoes are tender. |
| 6. |
Enjoy alone or served over rice with naan bread. |
