Potato and Vegetable Curry

Name: Potato and Vegetable Curry
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 1/2 (approx. 500 g) Head Cauliflower; 4 Carrots; 1 red chilli pepper; 1 hazelnut-sized piece of ginger; 1/4 TEASPOON ground cloves; 1 TEASPOON ground cumin; 1 TEASPOON ground turmeric; 2 1/2 TABLESPOONS Oil; 2 Spring onions; 1/4 Cinnamon stick; 1 tin(s) (400 g) Coconut milk; 300 ml Vegetable broth; 1 TEASPOON Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
1/2 (approx. 500 g) Head Cauliflower
4 Carrots
1 red chilli pepper
1 hazelnut-sized piece of ginger
1/4 TEASPOON ground cloves
1 TEASPOON ground cumin
1 TEASPOON ground turmeric
2 1/2 TABLESPOONS Oil
2 Spring onions
1/4 Cinnamon stick
1 tin(s) (400 g) Coconut milk
300 ml Vegetable broth
1 TEASPOON Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash potatoes thoroughly, peel if necessary, dice. Clean, wash and cut the cauliflower into florets. Peel carrots, halve lengthwise and cut into slices. Clean, wash and seed the chilli and chop the pod finely. Peel and finely chop the ginger. Mortar ginger, chilli, cloves, cumin, turmeric and 1/2 tbsp. oil to a fine paste. Clean, wash and cut spring onions into rings
2
Heat 2 tablespoons of oil in a frying pan. Fry the potatoes for about 5 minutes while turning. Add cauliflower and carrots and fry for another 5 minutes. Add the spice paste and sauté. Add the cinnamon stick. Deglaze with coconut milk and stock and simmer for about 5 minutes. After about 3 minutes add 3/4 of the spring onions and simmer
3
If necessary, mix starch with a little water and bind the simmering stock with it. Season curry with salt, pepper and sugar. Remove the cinnamon stick. Arrange curry and sprinkle with remaining spring onions