Indian curry potatoes

Ingredients for 4 servings:

• 750 g potatoes, new
• 1 cup crème fraîche
• ½ cup coconut milk
• 1 tsp curry powder
• 1 tsp spice paste (harissa)
• e.g. rosemary
• e.g. oregano
• ½ tsp turmeric
• ½ tsp coriander
• 3 tbsp tomato paste
• 1 large onion(s)
• 1 clove(s) garlic
• 2 tbsp ghee, alternatively butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

unusual but super tasty

Dice the potatoes with the skin on and boil. Peel and finely chop the onion. Peel the garlic and press it through a garlic press. Heat the ghee (or butter) in a wok (or large frying pan), add the onions and garlic, and fry until translucent. Deglaze with coconut milk and crème fraîche. Add the harissa, rosemary, oregano, turmeric, coriander, and tomato paste and let it thicken slightly. Meanwhile, drain the potatoes and add them to the sauce in the wok. Mix well so that the potatoes are coated with the sauce. Tip: A small splash of white wine also works well. It’s a bit high in calories, but it’s worth it.