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Quick potato curry

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • 100 g onion(s), diced
  • 50 ml vegetable oil
  • 4 cloves garlic
  • 1 tbsp curry powder (e.g. Madras)
  • 1 tbsp turmeric powder
  • 1 tbsp curry leaves (Kari Pilé)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Salt
  • chili
  • Parsley for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Idea based on a Seychelles recipe

Peel the potatoes, cut into 2 cm cubes, bring to a boil in lightly salted water, and then simmer on low heat for a maximum of 10 minutes. Drain and set aside. Heat the oil, fry the onions, add the curry powder, turmeric, curry leaves, cumin, and coriander, and stir well. Lightly fry the garlic. Add the potatoes and mix gently. If the mixture is too dry, add a little water. Season with salt and chili and simmer for a few more minutes. Sprinkle with freshly chopped parsley before serving.

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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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