ingredients & instructions
Prep: boil potatoes, see step 5
1. Heat up olive oil in a non-stick pan, medium-heat. Add syrup, curry leaves and sambal olek and cook for a few minutes.
- extra virgin olive oil
- 1 tbsp syrup of choice
- 20 dried curry leaves
- 1 tsp sambal olek
2. Dice an onion and cook until soft. Then add grated garlic and ginger. Meanwhile, rinse, cut into cubes and boil the potatoes.
- 1 yellow onion
- 6 potatoes
- 4 cloves garlic
- 2 cm piece of ginger
3. Cut 2 large tomatoes into cubes and cook down in the pan, along with the spices (salt, cardamum, chili powder, curry and turmeric).
- 2 large tomatoes
- 0,5 tsp salt
- 1 tsp ground cardamom
- 1 tsp chili powder
- 2 tsp curry powder
- 0,5 turmeric powder
4. Heat up extra virgin olive oil to another non stick pan and add chickpeas and spices. Wait adding the fresh red chili to prevent burning.
- 1 can of chickpeas
- 1 tsp ground cumin
- pinch of salt
- black pepper to taste
- 0,5 thinly sliced red chili
5. Add the boiled potatoes, 150 ml coconut milk, 2 vegetable bullion cubes and water to preferred consistency. Let simmer for 10 minutes.
- 6 boiled potatoes
- 150 ml full fat coconut milk
- 2 vegetable bouillon cubes
- 100-300 ml water
Enjoy!
