for 4 people

Garlic puree

2	garlic cloves, coarsely chopped
30 g	ginger, coarsely chopped
1 dl	water
2 pinch	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

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.

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