in Recipes

Spicy potato curry

updated

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Ingredients for 3 servings:

  • 600 g potatoes
  • 2 garlic cloves
  • 2 small onions
  • 1 cup of crème fraîche, approx. 150 – 200 g
  • n. B. Harissa
  • e.g. curry powder
  • n. B. Coriander powder
  • e.g. turmeric powder
  • 2 tbsp tomato paste
  • 2 tbsp sesame oil
  • 1 small can of coconut milk (200 ml)
  • e.g. rosemary
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the potatoes thoroughly and boil them unpeeled. Then peel and dice. Finely chop the onion and garlic. Heat the butter in a large pan and sauté the onion and garlic until translucent. Add the crème fraîche and deglaze with the coconut milk. Add the tomato paste, sesame oil, and rosemary, season generously with the spices, and let it simmer slightly. Add the diced potatoes, cover with the sauce, and heat through. Sprinkle with fresh parsley and serve. Indian naan bread goes well with this dish.

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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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