Indian Chili Curry with Potatoes

Summary

Ingredients

• 4 medium potato (s)
• 1 bell pepper (s)
• 1 medium carrot (s)
• 0.5 ½ bunch broccoli, optional
• 0.5 ½ small sweet potato (s), optional
• 3 small onion (s)
• 3 medium clove garlic (s)
• 3 chilli pepper (s)
• 1 piece (s) ginger, fresh, 2 - 4 cm
• 200 ml coconut milk
• 200 ml tomatoes, happened
• 300 ml water
• 1 tablespoon, leveled coconut oil
• 1 teaspoon, leveled salt
• 1 teaspoon, heaped cardamom
• 1 teaspoon, heaped coriander
• 1 teaspoon, heaped cumin
• 1 teaspoon, leveled turmeric
• 1 teaspoon, leveled black cumin, optional
• 0.5 teaspoon ½ garam masala
• 0.5 ½ teaspoon, sprinkled allspice powder, alternatively cinnamon
• 1 teaspoon, heaped paprika, hot
• 1 teaspoon, heaped chili powder
• 1 teaspoon, heaped chilli flakes
• 1 teaspoon, heaped mustard seeds, ground
• 2 bay leaves
• 1 tablespoon, heaped curry paste

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Instructions

1. Add the coconut oil to the pan and set the stove to medium heat. Cut the onions into rings and add to the pan with the bay leaves. Press or chop the garlic and add. Grate in or add the ginger. Stir regularly, d. H. every 30 - 90 seconds, depending on the heat. Fry all of this until golden brown.
2. Meanwhile, grind the spices, if they are not already in powder form and have everything ready in a bowl.
3. Cut the bell peppers and the fresh chili peppers and add them to the pan. When the onion, garlic and ginger mixture has reached the desired degree of browning (it can be nice and dark), add the water and coconut milk, then all the spices, the curry paste and the tomatoes.
4. Cut the potatoes and carrots and add them too. If using sweet potatoes, add them 20 minutes before the cooking is complete and add the broccoli 5 minutes before.
5. Cook until the potatoes are done and the sauce is the consistency you want. Pour more water as needed. Season to taste and, if necessary, add salt or add cumin, coriander, cardamom, mustard or chili paste.
6. Serve with rice.
7. Note on the amount of chilli used: The dosage is aimed at fans of spiciness, which is usually not found in this country, it is more in the direction of what you get when you order Indian spicy in a good Indian restaurant. To make it really Indian hot, double the amount of chilli again. Those who are not used to the spiciness of foreign dishes should reduce the amount by up to 80%.

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