Indian potato curry

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 1 large onion(s)
• 1 piece(s) ginger, approx. 2 cm
• 1 red chili pepper(s)
• 1 tbsp oil
• 2 tsp garam masala, alternatively curry powder
• 1 can tomatoes, chopped, 400 g
• 400 ml water
• 1 tsp salt
• 200 g coconut milk
• 2 tsp lime juice
• pepper
• 1 tbsp coriander, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Peel and wash the potatoes, cut them into 2-3 cm cubes, and set aside. Peel the onion and ginger, then roughly dice them and blend them with 2 tablespoons of water to form a paste. Deseed, wash, and finely chop the chili pepper. Heat the oil in a saucepan. Stir in the onion and ginger paste and fry for about 10 minutes until lightly browned. Stir in the chili and garam masala and sauté briefly. Add the potatoes, tomatoes, 400 ml water, and 1 teaspoon salt. Cook until the potatoes are tender, stirring frequently. Stir in the coconut milk and lime juice, and season with salt and pepper. Sprinkle with coriander. 270 kcal per serving.