Vegan Potato Curry

Instructions

1. Step 1

   Rinse the white rice in the colander, drain it, and place it in the rice saucepan with lid with 450.0 ml water. Bring to a boil over high heat.

   Timer: 5 min (fixed)

   Ingredients used: 450.0 ml Water, 300.0 gr White Rice

   Cookware: colander, Rice saucepan with lid — high

2. Step 2

   Cover the rice saucepan with lid, reduce to low heat, and cook until the water is absorbed and the rice is tender.

   Timer: 15 min (scalable)

   Cookware: Rice saucepan with lid — low

3. Step 3

   While the rice cooks, heat the vegetable oil in the large saucepan with lid over medium heat. Add the onion, garlic, ginger, and curry powder, then sauté until softened and fragrant.

   Timer: 5 min (fixed)

   Parallel with step: 2

   Ingredients used: 15.0 gr Curry Powder, 15.0 gr Garlic, 20.0 gr Ginger, 150.0 gr Onion, 30.0 ml Vegetable Oil

   Cookware: large saucepan with lid — medium, wooden spoon

4. Step 4

   Add the potato, coconut milk, 250.0 ml water, and 6.0 gr salt to the large saucepan with lid. Bring to a simmer over high heat, reduce to low, cover, and cook until the potatoes are fork-tender and the gravy has thickened.

   Timer: 25 min (scalable)

   Ingredients used: 400.0 ml Coconut Milk, 800.0 gr Potato, 6.0 gr Salt, 250.0 ml Water

   Cookware: large saucepan with lid — high to low, wooden spoon

5. Step 5

   Stir the remaining 2.0 gr salt into the curry and taste at the end. Let the rice stand covered for 5 minutes, then fluff it with the wooden spoon and serve with the curry.

   Ingredients used: 2.0 gr Salt

   Cookware: large saucepan with lid, Rice saucepan with lid — covered, wooden spoon