Potato Curry no.01

Simple (ish) and delicious. I always love a tasty curry dish :)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat a pan over medium heat. Add coriander, cumin, cinnamon and ginger. Stir around until aromatic and toasty, adjusting heat to prevent scorching.

Step 2

Set the cinnamon stick aside and place the mixture into a mortar and pestle and pulverize until homogenized.

Step 3

Heat a medium sized dutch over medium-high heat. Add ghee, cardamom pods, cinnamon, garlic and shallots into the pot, stirring frequently for 2-3 minutes. Add in coconut milk and stir to combine. Bring the mixture to a healthy simmer and stir in spice mixture along with turmeric and red miso paste. Stir in vegetable stock, soy sauce and gochugaru. Bring to a simmer and add in potatoes.

Step 4

Cookat a steady simmer until the potatoes are fully cooked, about 30ish minutes. If you want the potatoes to disintegrate more you can cook for an extra 20-30 minutes, stirring frequently to disrupt the potatoes. Half way through this process, remove the cinnamon stick.

Step 5

Make a slurry with your flour and a few tablespoons of water and stir into your pot along with lime juice and fish sauce.

Step 6

Plate and garnish with cilantro.

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