Arcade Fire Potato Curry With Turmeric
Ginny
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
60 min

Ingredients

15 grams
Almonds
130 grams
Chickpeas
0.75 tsp
Chili Powder
1 tbsp
Cilantro
15 ml
Coconut Milk
1 tsp
Cumin
0.25 tbsp
Curry Powder
2 Clove
Garlic
0.75 tbsp
Ginger
1
Onion
150 grams
Potatoes
3 tbsp
Sunflower Seeds
1 tsp
Turmeric
15 ml
Yogurt

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your cilantro, garlic, ginger and onion.

Heating Steps

  1. Heat oil in a pot and add ginger and onion, chili powder, cumin, curry powder, garlic and turmeric and fry at lower temperature for several minutes.
  2. Heat oil in a pot, add Potatoes and fry for 15 minutes.Finally, add Chickpeas and fry for 15 more minutes.
  3. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  4. Toast almonds and sunflower seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  5. Add coconut milk and yogurt and mix, simmer for 5 more minutes.

Finishing Touches

  1. Add Almonds, Cilantro and Sunflower Seeds on top.