John Myers
Potato Curry
The perfect potato curry recipe with a picture and simple step-by-step instructions.
- Olive oil
- 2 Onions
- 1 tablespoon Fresh ginger
- Chili spice
- 2 Toes Garlic
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0,5 teaspoon Cayenne pepper
- 1 teaspoon Ground turmeric spice
- 0,5 teaspoon Sea-Salt
- Pepper from the grinder
- 500 g Waxy potatoes
- 500 g Sweet potato
- 400 g Tomatoes happened
- 500 g Water / vegetable broth
- 400 ml Coconut milk
- 100 g Fresh frozen spinach
- Peel and finely dice the onions, ginger and garlic. Peel the potatoes and sweet potatoes and cut them into about 5 cm cubes.
- Heat the olive oil in a large pan. Fry the onion cubes, ginger and garlic in it until the onion is soft (approx. 5 minutes). Stir again and again. Season with chilli, cumin, coriander, cayenne pepper, turmeric and sea salt and sauté for about 1 minute.
- Put the potatoes and sweet potatoes in the pan. Then add the tomatoes, broth and coconut milk. Bring everything to a simmer. Put a lid on the pan and turn the stove on low. Cover and simmer (approx. 40 minutes) until the vegetables are soft. Stirring occasionally.
- Finally add the spinach and let it boil briefly. Then season with salt and pepper. It can be eaten as is as a main course or served with rice.
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