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Vegetarian potato curry

updated

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Ingredients for 3 servings:

  • 600 g potatoes, waxy
  • 5 large carrots
  • 1 bunch of spring onions
  • 3 tbsp spice mix (nasi goreng spice)
  • 1 tsp, heaped curry paste, red
  • 400 ml coconut milk
  • 200 ml vegetable stock
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the carrots, potatoes, and spring onions and chop them into large pieces. First, fry the carrots in hot oil for about 3 minutes, then add the potatoes and fry for another 3 minutes. Briefly fry the spring onions. Add the spice mix and curry paste, stir vigorously, and fry briefly. Deglaze with coconut milk and vegetable stock and simmer uncovered over low heat for about 40 minutes. Season with salt and pepper. You can use any vegetables you like; peas, bell peppers, cauliflower, etc. also work well. For non-vegetarians: It also tastes great with fried chicken strips or fried fish fillets.

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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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