Roasted potato curry

Name: Roasted potato curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 kg potato; olive oil (salt, pepper); 2 garlic cloves; 1 red onion; 1 tbsp about olive oil or coconut oil; 1 tsp coriander seeds; 10 cardamom pods; 1/2 tsp cumin seeds; 2 tsp turmeric; chili pepper flakes to taste; 200 ml coconut milk; 240 ml vegetable stock; salt to taste

31-01-2019 / B S / No Comments / vegetables

cardamom coconut milk coriander cumin healthy second course onions potato turmeric vegan brunch vegetarian main course

This potato curry is absolutely delicious. Prepared with a mix of spices such as turmeric, coriander, cumin and cardamom that combine perfectly with the coconut milk into delightful vegan sauce. Crispy potatoes cooked in the oven absorb the sauce and the curry becomes creamy and dense. A must try.

Roasted potato curry

Roasted potato curry is one of my favorite easy curry recipes.

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course second course

Cuisine gluten free, Indian, lactose free, vegan

Servings 3 person(s)

Calories 333 kcal

Ingredients

1 kg potato
olive oil salt, pepper
2 garlic cloves
1 red onion
1 tbsp about olive oil or coconut oil
1 tsp coriander seeds
10 cardamom pods
1/2 tsp cumin seeds
2 tsp turmeric
chili pepper flakes to taste
200 ml coconut milk
240 ml vegetable stock
salt to taste

Instructions

Instructions potato curry

Wash and peel the potatoes then cut them into regular cubes. Place them in a bowl and season with some extra virgin olive oil and salt and pepper to taste. Toss to cover them well then place on a baking tray and bake in a preheated static oven at 220 °C for about 30 minutes. Turn them over from time to time, so that they brown on all sides.
Meanwhile, prepare the spices by emptying the cardamom pods and collecting the dark seeds in a pan together with coriander, cumin and chilli flakes. Toast for a few minutes, then put the spice mix into a mortar and grind them into fine powder.
Peel onion and garlic cloves and chop them. Cook over medium / low heat in a pan with a tablespoon of extra virgin olive oil or, if you prefer, with coconut oil, until they become soft and slightly translucent. Add the mix of spices and turmeric and mix.
Add a cup of vegetable stock and continue to cook for about 5 minutes. Taste and adjust with salt if necessary.
At this point add coconut milk, bring to a boil, then remove from the heat. Now add potatoes into the sauce, which should be quite liquid, stir well and serve.