Indian chili curry with potatoes

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 1 bell pepper(s)
• 1 m.-sized carrot(s)
• ½ bunch broccoli, optional
• ½ small sweet potato(s), optional
• 3 small onions
• 3 medium-sized garlic cloves
• 3 chili peppers
• 1 piece(s) ginger, fresh, 2 – 4 cm
• 200 ml coconut milk
• 200 ml tomatoes, pureed
• 300 ml water
• 1 tbsp, leveled coconut oil
• 1 tsp, leveled salt
• 1 tsp, heaped cardamom
• 1 tsp, heaped coriander
• 1 tsp, heaped cumin
• 1 tsp, leveled turmeric
• 1 tsp, leveled black cumin, optional
• ½ tsp, sautéed garam masala
• ½ tsp, ground allspice powder, alternatively cinnamon
• 1 tsp, heaped paprika powder, hot
• 1 tsp, heaped chili powder
• 1 tsp, heaped chili flakes
• 1 tsp, heaped mustard seeds, ground
• 2 bay leaves
• 1 tbsp, heaped curry paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegan, very spicy, inspired by Vindaloo curries

Add the coconut oil to the pan and set the stove to medium heat. Slice the onions into rings and add them to the pan with the bay leaves. Crush or finely chop the garlic and add it. Grate or add the ginger. Stir regularly, every 30-90 seconds, depending on the heat. Fry until golden brown. Meanwhile, grind the spices if they aren’t already powdered and keep everything ready in a small bowl. Slice the bell pepper and fresh chilies and add them to the pan. When the onion, garlic, and ginger mixture has reached the desired degree of browning (it can be nice and dark), add the water and coconut milk, then all the spices, the curry paste, and the passata. Slice the potatoes and carrot and add them too. If using sweet potatoes, add them 20 minutes before the end of cooking, and the broccoli 5 minutes before. Cook until the potatoes are tender and the sauce has reached the desired consistency. Add more water as needed. Season to taste and add more salt if desired, or add cumin, coriander, cardamom, mustard, or chili paste. Serve with rice. Note on the amount of chili used: This dosage is aimed at those who prefer a spiciness that isn’t usually found here; it’s more in line with what you’d get if you ordered “Indian hot” at a good Indian restaurant. To make it truly “Indian hot,” double the amount of chili. Those who aren’t at all used to the spiciness of foreign dishes should reduce the amount by up to 80%.