Last summer I made this really mouth-watering potato curry for friends.
And because I really love this dish I want to share it with you. I hope you will like it. 🙂
Recipe for 4 persons:
500 g carrots
500 g potatoes
750 ml vegetable stock (can be instant or make it fresh)
4 teaspoons dried bear’s garlic (also called: ramson and wild garlic)
50 g margarine (soy margarine)
250 g canned pineapple (and some juice from the can)
3-4 tablespoons mild curry powder
some agave syrup
40 g flour
250 ml coconut milk
50 g peanuts without salt
a bundle chives
Wash, peel and slice the carrots and potatoes into slices (carrots) and cubes (potatoes – not too small). Let the vegetable stock boil and cook the carrots and potatoes in it for about 10-15 minutes.
Put the margarine in a pan and let it melt. Gently fold in the flour and let it brown in the margarine. After that fold in the curry powder and let it roast gently. Add some agave syrup if you like – I prefer it, because it caramalizes and gives everything a soft sweet but roasted flavour.
Slice the canned pineapples into pieces.
Add the curry-flour-magarine-mix (it’s like a paste) to the potatoes and carrots and stir everything well. Make sure that all paste dissolves. It should sicken the curry very nicely.
Next add the pineapple pieces, some pineapple juice, the bear’s garlic and coconut milk. Stir everything well and let it boil slowly for about a minute. If you need to add some water, do it.
Season with salt and pepper. And don’t forget to taste. 😉
3. perfect finish
Cut the chives into little pieces.
Put the potato curry on a plate and finish with peanuts and chives. Enjoy.