Servings: people
Calories/100g: 121.3 kcalWhy you should try it
Secret to this dish is the madras curry paste in combination with the mango. Along with the ginger, garlic and chili a unique flavor and scent is built. Also, the yoghurt makes everything super creamy! Top it off with some more indian spices (garam masala) and fresh coriander for a very special dish.
Ingredients
- 800 g potatoes firm
- 1 large mango
- 2 red onions
- 2 garlic cloves
- 1 red chli
- 200 g greek yoghurt
- 40 g ginger
- 550 ml vegetable broth
- 1.5 tablespoon madras curry paste
- 0.5 teaspoon tumeric, cumin and sweet paprika
Topping
- 1 bunch of fresh coriander
- 1 teaspoon garam masala
Optional
- 1 loaf of fresh bread
Instructions
- Prepare vegetables. Peel and wash potatoes, peel onion and dice them both into 1 cm cubes. Peel and finely chop the garlic. Wash chili, remove seeds and finely chop, too. Peel ginger and finely chop or grate.
- Fry the ingredients. In a large cooking pot, add 2 tbsp butter and stir-fry the chopped onions. After 2 minutes, add the garlic, ginger and chili and stir. After 1 minute, add curry paste and spices. Let the spices intensify for a a minute and add potatoes along with vegetable broth. Let everything simmer for about roughly 20 minutes or until potatoes are done. Stir every now and then.
- Prepare mango and cilantro. While the curry is simmering, peel mango and cut in small 1 cm cubes. Wash cilantro and finely chop.
- Add yoghurt. When potatoes are done, remove pot from heat and add the mango to the rest. Thicken the sauce by adding the yoghurt – keep some of it to garnish.
- Serve the curry and garnish with yoghurt, cilantro and garam masala.
Nutrition
Calories: 121.3 kcal
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