Ingredients
Method
Preparation
- Start by peeling and dicing the potatoes into bite-sized pieces. Finely chop the onion, and mince the garlic and ginger.
Cooking
- In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for about 1-2 minutes until fragrant.
- Sprinkle in the curry powder and turmeric, mixing well to coat the onions. Cook for an additional minute, letting the spices bloom.
- Carefully add the diced potatoes to the pot, stirring to incorporate into the spice mixture.
- Add the coconut milk and vegetable broth, stirring until combined. Bring the curry to a gentle simmer, then reduce heat to low.
- Cover and let the curry simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
- Taste your curry, and season with salt and pepper as needed. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.
Notes
For substitutions, you can use almond or soy milk instead of coconut milk, but you'll lose some creaminess. For a richer texture, add a tablespoon of peanut butter. If the curry is too thick, add more broth until the desired consistency is reached. This curry can last up to 4 days in the refrigerator and 3 months in the freezer.