Potato and onion curry

Ingredients for 2 servings:

• 75 g garlic cloves
• 37 g ginger
• 0.33 tsp sea salt
• ½ tsp sesame oil
• 3 tbsp sesame oil
• 1 tsp black mustard seeds
• 150 g onion(s)
• 1 tsp paste (garlic-ginger paste)
• 1 small chili
• 3 curry leaves
• 500 g potatoes
• ½ tsp coconut blossom sugar
• e.g. sea salt
• ½ handful of coriander leaves, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

For the garlic and ginger paste, peel the garlic and chop into pieces. Peel the ginger and also chop into pieces. Puree with a hand blender, then add salt and transfer to a preserving jar. Finally, cover with sesame oil. For the curry, heat the sesame oil in a saucepan and toast the mustard seeds until they burst. Peel and dice the onion, add to the pan and fry until golden brown. Stir in the garlic and ginger paste. Halve the chili, remove the seeds, and finely slice. Add to the curry. Continue frying for about 10 minutes. Now peel and dice the potatoes and fold them in. Stir in the sugar, curry leaves, and salt. Add 200 ml water and stir well. Bring to a boil with the lid on, then reduce the heat and simmer uncovered for 30 minutes, until the potatoes are tender. Finally, wash and finely chop the coriander. Sprinkle over the curry just before serving. Season to taste and serve. https://www.vegan-cooking-with-thalija.de/archive/1103