Indian Style Potato Curry- 4 ppl.
I absolutely adore Indian food and am always so inspired by the Indian cuisine. This is a lovely curry especially in colder days to warm up the belly and the soul.
INGREDIENTS
- 8 big potatoes washed and scrubbed
- 1 small butternut pumpkin peeled and cut in cubes
- 1 handful of spinach leaves
- 800 ml (2 tins) coconut milk (shake well so it’s thick and creamy)
- 1 red onion cut in rings
Spices:
- 1 tbsp garam masala
- 1 tbsp cumin
- 1 tbsp curry
- 1 tbsp chilli (or a little less if you don’t like it so spicy)
- 1 tbsp turmeric
- 1 tbsp paprika
- 2 tsp salt (or more by taste) use kala namak black salt
METHOD
Start with the onions and all the spices in a pot, fry the onions in oil and mix through all the spices, mix well on medium high stove, then start adding the pumpkin and potato, again mix well, make sure the pumpkin and potato is really covered in the spices mix and oil, keep stirring and mixing well for about 5 minutes, make sure you do this on medium high or even a low setting on the stove as you don’t want anything to get burned. Then add the coconut milk, if you feel the potato and pumpkin mix isn’t fully covered then add a little water, not too much!
Now the whole mix will start cooking, just add a lid on the pot, on low or medium fire and let it do it’s thing for about 35 to 40 minutes, in between keep stirring the pot and checking that all is going well and the potatoes and pumpkin go soft, not super soft, but so that it’s smooth to eat. Then when you feel like it’s nearly done add the spinach leaves and close the lid for a few minutes, this is mainly also for the look and adding some extra colour to the pot. Then take the pot off the fire but let it sit for another 10 to 15 minutes with the lid closed.
Have a taste and see if it needs anything else, you can add some more of the spices and or black salt if necessary.
Then sprinkle with some sprouts or seeds for presentation. Serve with rice, naan or just as it is in a bowl. Enjoy!