Vegan Potato Curry

Instructions

1. Step 1

   Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 30.0 ml Neutral Oil, 1.0 piece Onion

   Cookware: large pot, wooden spoon

2. Step 2

   Add the garlic and ginger. Stir until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Fresh Ginger, 3.0 piece Garlic

   Cookware: large pot, wooden spoon

3. Step 3

   Add the cumin, coriander, turmeric, garam masala, chili powder, and black pepper. Cook over medium heat while stirring continuously.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Chili Powder, 3.0 gr Garam Masala, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the tomatoes and cook over medium heat until slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 400.0 gr Tomato

   Cookware: large pot, wooden spoon

5. Step 5

   Add the potatoes, coconut milk, water, and salt. Stir well and bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 400.0 ml Coconut Milk, 900.0 gr Potato, 8.0 gr Salt, 250.0 ml Water

   Cookware: large pot, wooden spoon

6. Step 6

   Reduce to low heat, partially cover, and simmer until the potatoes are tender. Stir occasionally to prevent sticking.

   Timer: 20 min (fixed)

   Cookware: large pot, pot lid, wooden spoon

7. Step 7

   Remove the pot from the heat. Stir in the lemon juice and cilantro, then serve hot.

   Ingredients used: 15.0 gr Fresh Cilantro, 15.0 ml Lemon Juice

   Cookware: large pot, wooden spoon