Summary

Ingredients

• 1 kg potato (s)
• 500 g carrot (s)
• 1 tablespoon peanut oil
• 3 spring onion (s)
• 2 tablespoon curry powder
• 100 ml water
• 0.5 teaspoon ½ vegetable stock
• salt
• 1 slice ginger
• 1 can coconut milk
• 1 teaspoon paste (vindaloopaste) or red curry paste
• 1 pinch (s) cumin powder
• a few stalks coriander greens or a pinch coriander powder

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Instructions

1. Peel the potatoes and carrots and cut them into cubes. Heat the oil in a large saucepan and first fry the carrots for about 2 minutes. Then add the potatoes and fry for another 2 minutes. In the meantime, wash the spring onions and cut them into pieces.
2. Sprinkle the potatoes with the curry powder and sauté briefly. Deglaze with the water. Stir in the vegetable stock and bring to the boil briefly. Then add the spring onions and the ginger slice. Season everything with plenty of salt and cover and simmer on a low heat for approx. 15-20 minutes. Possibly add a little more water in between. Stir in the coconut milk. Add the vindalo paste, be careful, and let everything simmer in the open pot. Stir frequently. When the potatoes are soft, remove the ginger and season with cumin and the torn coriander leaves or coriander powder.
3. Naan bread or baguette goes well with it.