Potato curry 🥔 🫶
Our spicy potato curry with coconut milk brings Indian cuisine straight to your home! The recipe is so creamy, vegan and super delicious.
INGREDIENTS
FOR THE POTATO CURRY
1 kg predominantly waxy potato
2 onions
2 cloves of garlic
1 piece of ginger (approx. 10 g each)
2 tbsp vegetable oil
2 tbsp tomato paste
3 tsp curry powder
1 teaspoon paprika powder
1 tsp cumin
2 tsp turmeric
2 cans of coconut milk (400 ml each)
400 ml water
1 – 2 tsp salt
1 pinch of pepper
FOR SERVING
1 bunch of coriander (optional: parsley)
PREPARATION
1. For the potato curry, peel the potatoes and cut them into cubes. Peel the onion and garlic and chop finely. Peel ginger and chop or grate finely.
2. Heat the oil in a wide pot and fry the onion cubes on a medium-high heat for about 3-5 minutes until golden. Add garlic and ginger and fry for 1-2 minutes. Then add the tomato paste to the pot along with the spices and roast for about 2 minutes until everything smells intense.
3. Deglaze with coconut milk and water, stir well and bring to the boil. Turn the heat down slightly and simmer in the open pot for about 5-7 minutes. Stir occasionally and season generously with salt and pepper.
4. As soon as the curry has thickened slightly, add the potatoes and simmer everything in a closed pot over low to medium heat for about 15-20 minutes until the potatoes are cooked. Stir occasionally. If the potato curry boils down too much, simply add a little water until the desired consistency is reached.
5. In the meantime, wash the coriander, shake dry and chop finely. Divide the potato curry onto plates, sprinkle with coriander and serve.
