Below I will explain in more detail how to make curry potatoes. I recommend choosing the amount of all spices to your taste, you can make the dish less spicy and spicy, or vice versa. Choose thick, high-fat coconut milk, which is usually sold in cans. The dish is prepared simply and relatively quickly, the taste is bright, rich and warming. Serve curry potatoes as a separate dish, or with boiled rice or Indian tortillas.
Prepare all ingredients.
Heat a frying pan with vegetable oil, sauté the diced onion. Add chopped garlic, fry for another half minute.
Add all the spices and chopped ginger. Fry for half a minute to release the aroma.
Peel the potatoes, cut into cubes. Add to the skillet along with the canned chickpeas. Cook for 3-5 minutes.
Pour in broth, add lemon juice and chopped tomatoes.
Then pour in the coconut milk. Bring to a boil and simmer until tender, about 20 minutes.
Curry potatoes ready, bon appetit!
Categories: Diet recipes