Summary

Ingredients

• 8 potato (s), quartered
• 3 clove (s) garlic, chopped
• 1 onion (s), diced
• 300 g tomato (s), diced
• 150 g peas, frozen
• 2 carrots, sliced
• 400 ml coconut milk
• 100 ml vegetable stock
• Vegetable oil
• salt
• 1 teaspoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon ginger powder
• 0.25 teaspoon ¼ cayenne pepper

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Instructions

1. Heat vegetable oil in a saucepan and sweat the onions until translucent. Add the garlic and sweat for 2 minutes. Stir in the spices and fry briefly.
2. Deglaze with the vegetable stock and remove the remains from the bottom. Stir in the tomato pieces and coconut milk. Add the potatoes, carrots and peas and simmer for 20-30 minutes until the potatoes are cooked through. Finally, season with salt.