Potatoes with coconut milk and ginger

Ingredients for 4 servings:

• 1 ½ kg potatoes, small
• 2 onions
• 4 garlic cloves
• 1 piece(s) fresh ginger (approx. 30 g)
• 1 pinch of cayenne pepper, possibly more
• 1 ½ tbsp curry powder
• 5 tbsp oil
• 400 ml coconut milk
• 250 g yogurt
• 200 g whipped cream
• salt and pepper
• 1 tsp broth, granulated
• 1 handful of mint or parsley

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Indian-style potatoes

Preheat the oven to 200°C. Peel the potatoes, halving large ones if necessary or slicing them into a fan-shaped slice. Peel and finely chop the onions, garlic, and ginger. Sauté the onions, garlic, ginger, cayenne pepper, and curry powder in 2 tablespoons of hot oil. Pour in the coconut milk. Remove from the heat and stir in the yogurt and cream. Season to taste with salt, pepper, broth, and cayenne pepper, if desired. Place the potatoes close together in a baking dish greased with the remaining oil. Spread the coconut mixture over the potatoes. Braise in the oven at 200°C for about 60 minutes, until the potatoes are tender. Serve sprinkled with mint; parsley also works, but it doesn’t taste as exotic. We had it with pannfisch (diced fish, salted, acidified, and peppered, then coated in flour and fried). A nice salad would also go well with it.