Palatinate Potato Curry

Cook the potatoes in salted water with a little cumin and 1 tsp turmeric powder. Drain, cool and cut into 1 cm slices.

In clarified butter, gradually sauté the remaining vegetables, season with salt, then dust with paprika and curry, pour on the spot with coconut milk and vegetable stock. Cook a little and then add the potato slices. Chop the kitchen herbs as well as the chili peppers and add just before serving.

Tip:

If you want to thicken this curry more, mash a plantain and stir in the puree at the end until the desired thickness is reached.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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