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potato curry

updated

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Ingredients for 2 servings:

  • 600 g potatoes
  • 3 carrots
  • 3 stalk(s) Celery
  • 1 onion(s)
  • 2 garlic cloves
  • some ginger
  • 400 ml coconut milk
  • 100 ml vegetable stock
  • 1 tsp red curry paste
  • 1 tsp garam masala
  • 1 tsp curry powder
  • salt and pepper
  • ½ bunch coriander leaves, for serving
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and vegetarian

Chop the vegetables. First, fry the onions, carrots, and ginger in plenty of oil. After a few minutes, add the potatoes, garlic, and celery. Simmer gently, then add the curry powder, garam masala, and curry paste. Deglaze with the vegetable stock and coconut milk and simmer over medium heat for 20-25 minutes, until the vegetables are tender. Stir frequently to prevent burning, and then season with salt and pepper. To serve, chop the coriander and scatter over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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