Potato and tomato curry

Potato and tomato curry

Total: 55 min. | Active: 55 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 287 kcal
, Fat: 9 g
, Carbohydrate: 41 g
, Protein: 7 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Garlic and ginger puree

3 garlic cloves, coarsely chopped
30 g ginger, coarsely chopped
1 tin chopped tomatoes (approx. 800 g)

Curry

2 tbsp peanut oil
2 onions, cut into strips
1 tbsp sugar
½ tbsp ground coriander seeds
½ tbsp turmeric
1 tsp ground cumin
¼ tsp chilli powder
1 ½ tsp salt
3 dl water
600 g mealy potatoes, cut into approx. 2 cm pieces
½ tsp cinnamon

To serve

140 g vegan plain yoghurt substitute
2 sprig peppermint, leaves torn off
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How it's done

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Garlic and ginger puree

Puree the garlic and ginger with 200 g of the chopped tomatoes, set the remaining tomatoes aside.

Curry

Heat the oil in a pan. Sauté the onions for approx. 5 mins., add the garlic and ginger puree and cook for approx. 5 mins. Add the remaining tomatoes and all the other ingredients up to and including the salt, simmer over a low heat for approx. 5 mins. Add the water and potatoes, simmer while covered for approx. 25 mins. stirring occasionally.

To serve

Plate up the curry, top with the yoghurt and mint.

Good to know
Serve with: Flatbread

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