Sri Lankan Potato Curry

Ingredients:​

• 250g potatoes

• 1 red onion

• 1 clove garlic

• 1 small chili (pod)

• Curry leaf powder (optional, but very 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 the potatoes and cut them into small cubes or wedges.

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

3. Frying: Heat a little oil in a pan or pot. Sauté the onion, chili, garlic and cinnamon stick in it until the onion becomes translucent and you perceive the aromas.

4. Add potatoes: Add the prepared potatoes to the pan with the sautéed ingredients. Sauté for 5 minutes over medium heat (speed 4) and cook gently.

5. Add spices: Now add the Ceylon curry powder, turmeric, black pepper and salt. Stir well and distribute the spices evenly. Then pour in the water and mix everything well.

6. Boil and steep: Bring the mixture to a boil and then continue cooking for 4 minutes. Then add the coconut milk and stir well. Let everything steep briefly over low heat so that the aromas combine well.

7. Season to taste and serve: When the potatoes are soft and the curry is well done, season the dish to taste and season if necessary. Then serve.

in Ayurvedic