Potato-leek curry with coconut

Ingredients for 4 servings:

• 500 g potatoes
• 2 stalk(s) leeks
• 1 piece(s) ginger, (approx. 2 x 2 cm)
• 400 ml coconut milk
• 200 ml vegetable stock
• Pepper, from the mill
• ½ tsp salt
• ½ tsp nutmeg
• Oil, for frying
• 50 g desiccated coconut

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegan, easy and quick

Cut the potatoes into small cubes (with the skin on if using new potatoes, otherwise peel them first). Cut the leek into fine strips. Peel the ginger and finely dice or grate it. Fry the potato cubes in the oil. When the cubes are lightly browned, add the leek and continue frying until the leek is slightly translucent. Season with salt, pepper, ginger, and nutmeg, and deglaze with the stock and coconut milk. Simmer on low heat until the potatoes are tender. Finally, thicken with the desiccated coconut. Vegetarian or vegan patties seasoned with exotic spices (ginger, curry powder, turmeric, coriander, etc.) go well with this dish.