Creamy Potato Curry Recipe
Cooking Instructions
Ingredients:
- Gedera & Co. Creamy Potato Curry Home cooking kit
- 1.5 cups water
- 6 Medium potatoes (750g roughly)
- 1 medium onion thinly sliced
Method:
- Peel and dice the potatoes into 3cm chunks add them to a heavy based pan. Add the chopped onion.
2. Empty the spice blend mix and the aromatics pack in to the pan and add 1.5 cups of water.
3. Place the pan on medium heat, bring to a slow boil and let it simmer for 10-12 minutes or until the potatoes are tender.
4. Prepare coconut milk by emptying the coconut milk powder to a bowl, add ¼ cup boiling water and mix thoroughly.
5. Stir the coconut milk in, and cook for another 2 minutes. Once the sauce becomes thick turn off the heat.
Serve with warm basmati rice , string hoppers or roti. This will be a firm favourite with your whole family.
Note: Pandan leaves are edible but they are tough and fibrous. They add an amazing aroma but are not pleasant to eat. Please remove them before enjoying the dish.
