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Potato and vegetable stew in curry and coconut sauce

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Ingredients for 1 servings:

  • 300 g potatoes, peeled and diced
  • 250 g diced vegetables (of your choice)
  • 150 g coconut milk (light)
  • 2 tsp curry powder
  • Lemongrass
  • Instant vegetable broth (to taste)
  • Paprika powder (sweet)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with coconut milk

Pour the coconut milk into a saucepan and heat. Peel and dice the potatoes, and add them to the coconut milk. Season with plenty of curry powder. Simmer the potatoes over medium heat for about 20 minutes. Add the diced vegetables about 5-10 minutes before the end of the cooking time (depending on the type of vegetable). Add the vegetable stock to taste to ensure everything cooks well. Season with paprika and lemongrass. Let cool slightly. This makes a generous and satisfying serving for one person.

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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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