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Potato-coconut curry

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Ingredients for 3 servings:

  • 400 ml coconut milk
  • 3 tbsp tomato paste
  • 3 tbsp curry powder
  • 3 large potatoes
  • 3 spring onions
  • 100 ml vegetable stock
  • 1 garlic clove(s)
  • 2 slice(s) ginger root
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Peel the potatoes, quarter them, and cut them into large cubes. Finely chop the spring onions. Heat the oil in a pan and fry the potatoes for about 2-3 minutes. Add the spring onions. Add the curry powder and deglaze with the vegetable stock. Mix everything well. Then add the coconut milk and tomato paste. Season with salt. Simmer uncovered over medium heat for 20-30 minutes. Chop the garlic clove and ginger and add them to the curry. Tip: Serve the curry with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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