for 4 person

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

How it's done

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.

Show complete recipe