This is a type of Thai curry with hints of Indian or Middle Eastern flavors.  It works nicely with the box ingredients this week.  Massaman curry paste is available where other Thai ingredients are sold, or you could try to make your own.

Clean and thinly slice 1 large or 2 medium leeks.  Heat 2 T. canola oil and add 4 T. massaman curry paste and the leeks.  Saute on low heat for 10 minutes, until the leeks are soft.

Cut 2-4 potatoes into 1 inch cubes (about 2 cups) and chop 4 carrots into chunks (2 Cups).
Add two 12 oz. cans of coconut milk, 1 C. water, 1 1/2 T. thai fish sauce, plus the carrots and potatoes.  Bring to a boil and simmer for 30 minutes.
Meanwhile, trim 1 bunch of asparagus and cut into 1 inch pieces.  Pull the stems off 1 bunch of spinach and rinse 2-3 times.
Toast or roast 4 T. peanuts until browned, then chop roughly.
When the potatoes and carrots are tender, add the asparagus and spinach and cook for 5 minutes more.  Stir in the juice of 1 tangelo, season with salt or additional fish sauce, and serve over rice topped with the peanuts.