Coconut and potato curry

Name: Coconut and potato curry
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: indian
Ingredients: 2 garlic cloves; 30 g ginger; 5 dl water; 2 pinches salt; 1 tbsp coconut oil; 2 red onions; 1 tsp fennel seeds; 1 tbsp mustard seeds; 5 dl coconut milk; 800 g waxy potatoes; ½ tbsp turmeric; ½ tbsp cinnamon; 1 tsp ground cumin; ½ tsp ground cardamom; 1 ¼ tsp salt; 1 tsp chilli flakes; 20 g coconut chipsko

Ingredients

4 people

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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 puree

2 garlic cloves, coarsely chopped

30 g ginger, coarsely chopped

1 dl water

2 pinches salt

Curry

1 tbsp coconut oil

2 red onions, cut into strips

1 tsp fennel seeds

1 tbsp mustard seeds

5 dl coconut milk, 3 tbsp set aside

4 dl water

800 g waxy potatoes, peeled, cut into approx. 3 cm pieces

½ tbsp turmeric

½ tbsp cinnamon

1 tsp ground cumin

½ tsp ground cardamom

1 ¼ tsp salt

To serve

1 tsp chilli flakes

20 g coconut chipsko

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How it's done

Garlic puree

Place the garlic, ginger, water and salt in a measuring cup, puree.

Curry

Heat the oil in a pan. Sauté the onions, fennel seeds and mustard seeds for approx. 2 mins. Add the garlic puree and cook for approx. 3 mins. Add the coconut milk and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, simmer for approx. 30 mins., stirring occasionally until the potatoes are just soft.

To serve

Plate up the curry, top with the chilli flakes, coconut flakes and reserved coconut milk.

Good to know

Serve with:	Basmati rice

How-tos

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4 people

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