Potato curry with coconut and tomato
Curry with potato is not obvious and that is why we love it! Discover for yourself this delicious potato curry with coconut and tomato, full of different spices and vegetables. Perfect for large groups.
Ingredients:
- 2 packs of CêlaVíta Grandma's Waxy potatoes (500 grams)
- 2 teaspoons ground coriander
- 2 tablespoons of sunflower oil
- 2 onions, in pieces
- 1 clove of chopped garlic
- 1 400-gram can of diced tomatoes
- 1 can of 400 ml coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon tolerated chilli flakes
- 1 teaspoon paprika
- 1 tablespoon finely grated gingerroot
- 2 slices gingerroot
- Pinch of salt and pepper
Preparation
Step 1:
Cut the potatoes in half and mix the potatoes in a large bowl with the coriander, cumin, cardamom, turmeric, cinnamon, chilli flakes, paprika and ginger root. Add 1 tsp paprika. After this, mix everything well so that all the potato pieces are covered all around with the spices.
Step 2:
Heat the oil in a large frying pan. Fry the onions and garlic in the hot oil. Add the potatoes and fry them briefly all around as well (be careful, as the spices can cause the potatoes to burn quickly).
Step 3:
Add the diced tomatoes and coconut milk and bring to the boil. Turn the heat very low and, with a lid on the pan, let the potatoes cook through and through in about an hour.
Tip:
If the sauce boils down too much, dilute with a little water. Delicious with a cucumber raita: mix 1 grated cucumber with 200 ml thick yoghurt, some finely chopped mint and season with salt and pepper.