Potato Curry
by Editorial Staff
Cooking potato curry – an Indian-style dish. It should be especially appreciated by lovers of oriental spices and coconut milk. Take note!
Cook: 40 mins
Servings: 2
Ingredients
- Potatoes – 500 Grams
- Vegetable oil – 1
- Bulb onions – 1/2 Pieces
- Garlic – 1-2 Cloves
- Coke milk – 200 Milliliters
- Tomatoes – 200 Milliliters (chopped, in their own juice)
- Chickpeas – 200 Grams (canned)
- Curry – 1-2 Teaspoons
- Paprika – 1 Teaspoon
- Cayenne pepper – 1/2 Teaspoon
- Cumin – 1/2 Teaspoon
- Ginger Root – 1 Teaspoon (minced)
- Salt – To taste
- Ground black pepper – To taste
- Vegetable broth – 130 Milliliters
- Lemon juice – 1 Tbsp. the spoon
Directions
- Prepare all ingredients.
- Heat a frying pan with vegetable oil, saute the diced onion. Add chopped garlic, fry for another half minute.
- Add all the spices and chopped ginger. Fry for half a minute to release the aroma.
- Peel the potatoes, cut into cubes. Add to the skillet along with the canned chickpeas. Cook for 3-5 minutes.
- Pour in broth, add lemon juice and chopped tomatoes.
- Then pour in the coconut milk. Bring to a boil and simmer until tender, about 20 minutes.
- Curry potatoes ready,
Bon appetit!
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