Potato Curry

Ingredients

• 4 pieces Potatoes (medium all‑purpose potatoes (e.g., Charisma, Yukon Gold), quartered, skin left on)
• 2 tablespoons Vegetable Oil (for caramelizing onions; can substitute coconut oil for extra flavor)
• 1 large Onion (thinly sliced)
• 1 tablespoon Fresh Ginger (minced)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Chili Powder (adjust to taste)
• 1 teaspoon Garam Masala
• 2 tablespoons Tomato Paste
• 1 cup Water
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly cracked, optional)
• 100 ml Coconut Cream (full‑fat, for richness)
• 0.5 cup Frozen Peas (added at the end, just to warm through)
• 2 pieces Roti (store‑bought or homemade, served on the side)
• 1 sprig Fresh Coriander (for garnish, optional)
• 1 piece Young Ginger (julienned for garnish, optional)

Instructions

1. Prepare Potatoes and Aromatics

   Wash the potatoes, leave the thin skin on, and cut each into quarters about 4 cm each. Slice the onion thinly. Mince the ginger and garlic. Measure out all spices.

   Time: PT10M

2. Caramelize Onions

   Heat vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until deep golden and caramelized, about 15 minutes.

   Time: PT15M

   Temperature: medium heat

3. Add Ginger and Garlic

   Stir in the minced ginger and garlic and sauté for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium heat

4. Toast Ground Spices

   Add ground cumin, coriander, paprika, chili powder, and garam masala. Stir continuously for about 1 minute until the spices become aromatic.

   Time: PT1M

   Temperature: medium heat

5. Create the Sauce Base

   Mix in the tomato paste, then pour in 1 cup of water. Stir well; the mixture will begin to thicken.

   Time: PT2M

   Temperature: medium heat

6. Season

   Add a pinch of salt and freshly cracked black pepper. Stir to combine.

   Time: PT1M

7. Add Potatoes

   Add the quartered potatoes to the skillet, tossing them until each piece is fully coated with the spiced sauce.

   Time: PT2M

   Temperature: medium heat

8. Stir in Coconut Cream

   Pour in 100 ml of coconut cream and gently stir until the sauce is smooth and no lumps remain.

   Time: PT1M

   Temperature: low heat

9. Simmer Until Potatoes Are Tender

   Cover the skillet with a lid and let the curry simmer on low heat for 20–25 minutes, or until the potatoes are fork‑tender.

   Time: PT25M

   Temperature: low simmer

10. Add Peas

    Stir in the frozen peas and cook for an additional 3–4 minutes, just until warmed through.

    Time: PT4M

    Temperature: low heat

11. Prepare Roti (Optional)

    While the curry finishes, heat a separate pan over medium‑high heat and warm the roti for about 5 minutes, flipping once, until lightly browned and flaky.

    Time: PT5M

    Temperature: medium‑high heat

12. Garnish and Serve

    Transfer the curry to a serving bowl. Garnish with a sprig of fresh coriander and optional julienned young ginger. Serve hot with the roti.

    Time: PT2M

Nutrition Facts

Calories

286

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

5 g