John Myers
Potato and Vegetable Curry Stew
The perfect potato and vegetable curry stew recipe with a picture and simple step-by-step instructions.
- 4 Waxy potatoes
- 2 Poles Leek
- 2 Carrots
- 1 Cauliflower
- 200 g Frozen leaf spinach
- 1 Can Coconut milk
- 1 Can Broth
- 3 tbsp Tomato paste
- Curry powder, salt, pepper, ginger, cumin
- Some sauce thickener or mashed potatoes powder
- Wash and peel the potatoes and cut into approx. 2 cm cubes. Cut the leek and carrots into 1cm thick slices. Thaw the spinach a little. Cut the cauliflower into small florets. If the sauce is very watery, thicken it with a little sauce thickener, or, what I prefer, stir in some potato powder
- Heat the oil in a large saucepan. Add vegetables (except spinach) and let fry. Dust with about 2 tablespoons of curry powder and add the tomato paste. Both to fry with. Deglaze with broth and coconut milk so that the vegetables are not completely covered. Season with salt, pepper, ginger and cumin. Let simmer for about 20 minutes. after about 15 minutes add the spinach (it doesn’t have to be completely thawed). Season to taste and add salt if necessary.
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