Mild Potato Curry

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We love curries - especially when it is getting colder outside. Here comes another of our families favorite vegan versions – this time very mild and with a touch of roasted vegetables.

  • 500 g carrots
  • 500 g potatoes
  • 300 g sweet potatoes
  • 300 g onions
  • 20 g fresh ginger
  • 1 teaspoon mild curry powder
  • ½ teaspoon sea salt
  • 3 teaspoons tomato purée
  • ½ teaspoon curcuma powder
  • 1 red bell pepper
  • 250 g of homemade apricot chutney (see my recipe here)
  • 700 ml of coconut milk
  • 2 tablespoons sesame oil
  • 2 sprigs of fresh coriander

Peel the carrots, sweet potatoes and potatoes and cut into cubes. Peel the ginger and grate, peel the onions and slice into rings, wash the bell pepper and slice into medium sized bits.

Heat the sesame oil in a big casserole. Add onions, carrots and ginger and fry for 3 minutes. Add the curry and the salt and mix well, then fry for another 3 minutes. Add the tomato purée, curcuma and chutney and combine well. Then add the coconut milk and bring to boil. Now add the sweet potatoes and potatoes and cook for 15 minutes at medium temperature. Add the bell pepper and cook for another 15 minutes or until the potatoes are soft.

Sprinkle with some fresh coriander and serve hot.

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