Summary

Ingredients

• 750 g potato (s), new
• 1 cup crème fraîche
• 0.5 ½ cup coconut milk
• 1 teaspoon curry powder
• 1 teaspoon spice paste (harissa)
• rosemary
• oregano
• 0.5 teaspoon ½ turmeric
• 0.5 teaspoon ½ coriander
• 3 tablespoon tomato paste
• 1 large onion (s)
• 1 clove garlic
• 2 tablespoon ghee, alternatively butter

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Instructions

1. Dice the potatoes with their peel and cook Peel onions and cut them into fine pieces. Peel the garlic as well and pass it through a garlic press.
2. Heat ghee (or butter) in a wok (or large pan), add onions and garlic and fry until translucent. Deglaze with coconut milk and crème fraiche.
3. Add the harissa, rosemary, oregano, turmeric, coriander and tomato paste and let thicken a little.
4. In the meantime, drain the potatoes and add to the sauce in the wok. Mix well so that the potatoes are covered with the sauce.
5. Tip: A small shot of white wine is also very good in it. It`s a small calorie bomb, but it`s worth it.