Ingredients

• 250g potatoes
• 1 red onion
• 1 clove garlic
• 1 small chili (pod)
• Curry leaf powder (optional, aromatic)
• 1/2 cinnamon stick
• 1 1/2 tsp Ceylon curry powder
• 1/2 tsp turmeric-
• 1/2 tsp black ground pepper
• 1/2 tsp fenugreek
• 250 ml coconut milk
• 150 ml water
• Salt to taste

Preparation

1. Prepare the potatoes: Peel and cut into small cubes or wedges.

2. Prepare onion, chili, and garlic: Finely dice the onion, chili, and garlic (brunoise).

3. Frying: Heat a little oil in a pan. Sauté the onion, chili, garlic, and cinnamon stick until the onion becomes translucent and aromatic.

4. Add potatoes: Add the prepared potatoes and sauté for 5 minutes over medium heat, cooking gently.

5. Add spices: Mix in the Ceylon curry powder, turmeric, black pepper, and salt. Pour in water and stir well.

6. Boil and steep: Bring to a boil, cook for 4 minutes, then add coconut milk and stir. Let simmer briefly over low heat to combine flavors.

7. Season and serve: Once potatoes are soft and curry is cooked, adjust seasoning if needed and serve immediately.

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