Mango and Potato Curry
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Ghee
- 1 onion (finely chopped)
- 1 garlic clove (finely chopped)
- 1 walnut-sized ginger (peeled and grated)
- 1 tsp Turmeric
- 1 pinch cayenne pepper
- 4 ⅔ cups potatoes (cut into bite-size pieces)
- 2 cups Vegetable broth
- 4 cups Spinach (selected leaves)
- 1 tsp ground Cardamom
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pinch Garam Masala
- 1 pinch ground Cumin
- 1 small Mango (finely sliced)
- To garnish
- 1 tsp Poppy seeds
- 1 red chili pepper (seeds removed, cut into long thin strips)
Preparation steps
1.
Heat the ghee and quickly fry the onions, garlic and ginger. Stir in the turmeric and cayenne pepper, add the potatoes and fry together.
2.
Add the stock and cook for approx. 15 minutes with a lid on. Then add the spinach and simmer for a further 5 minutes. Season with salt and ground black pepper.
3.
Dry roast the cardamom, cinnamon, cloves, garam masala and cumin in a small skillet until the scents become noticeable.
4.
Stir the spice mixture into the potato curry and season.
5.
Arrange into small bowls with the mango. Garnish with poppy seeds and chilli.
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