Vegan potato curry

Ingredients for 3 servings:

• 100 g ginger
• 150 g garlic
• 3 tbsp olive oil
• 500 g potatoes
• 2 tbsp paste (garlic-ginger paste)
• 1 tsp chili flakes
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 2 tbsp lemon juice
• 1 tsp salt (onion sprout salt)
• 1 onion(s)
• 1 tbsp coconut oil
• 1 tsp palm oil, red

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Put the potatoes in a pan with water and boil them in their jacket potatoes. In the meantime, make the garlic and ginger paste. Peel the ginger and garlic and cut into 1 cm pieces. Puree both with a hand blender. Transfer to a clean jar and cover with the oil. Peel the onion and dice it. Peel and slice the potatoes. Heat the coconut oil and palm oil in a pan. Add the potato slices and onion. Sauté everything for 3 minutes. Reduce the heat and add all the other spices and ingredients. Sauté for another 15 minutes over medium heat, stirring and turning occasionally. Season to taste and serve. Tip: Store the remaining garlic and ginger paste in the refrigerator, covered with oil. You can also find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/971