Potato Curry

We took a peek into Indian cuisine and brought you an excellent recipe. This time, the main role is played by potatoes, to which we will add pumpkin, peanuts, and carrots.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 6

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • 2 spoons Spices, ginger, ground

  • 1 teaspoon Spices, chili powder

  • 400 g Meat, chicken, breasts

  • 800 g Potatoes, white

  • 400 ml Coconut milk

  • 1.5 l Soup base, chicken, cube

  • 300 g Pumpkin, raw

  • 3 pieces Carrot, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 2 spoons Peanuts, raw

Steps

  1. Clean and wash the pumpkin (remove the seeds). Then peel it and cut it into approximately 1 cm pieces. Peel and chop the onion. Peel the potatoes and carrots, and thoroughly wash the chicken. Cut all three ingredients into 1 cm pieces.

  2. Place a large pot on the stove and heat the oil in it. Sauté the onion in it and add ginger. Add chili powder and the pieces of chicken. While stirring, cook the chicken until it is evenly browned on all sides. Add the potatoes, stir, pour in the coconut milk and vegetable stock. Cover the pot and let the curry simmer on moderate heat for about 10 minutes. Add the pumpkin and carrot pieces and cook for another 15 minutes. Stir occasionally.

  3. Meanwhile, wash the chili well, cut it into rings, and add it to the dish along with the peanuts. Bring everything to a boil once more, stir, and remove from heat. Serve in bowls and offer to your guests.

Nutrition Information (Per 100g)

  • Calories: 92.68 kcal
  • Fat: 3.28 g
    • Saturated Fat: 0.5 g
  • Carbohydrates: 9.64 g
    • Sugars: 1.39 g
  • Protein: 4.77 g
  • Fiber: 1.19 g

Advice

At the end, you can sprinkle the dish with freshly chopped coriander.