Trinidadian Curried Aloo (Potato Curry)

Ingredients

• 4 mittelgroße 4 medium potatoes, peeled and diced
• 2 EL 2 tbsp vegetable oil
• 1 1 onion, chopped
• 3 Zehen 3 cloves garlic, minced
• 1 EL 1 tbsp grated ginger
• 2 EL 2 tbsp curry powder (Trinidadian style)
• 1/2 Teelöffel 1/2 teaspoon ground cumin
• 1/2 Teelöffel 1/2 teaspoon ground turmeric
• 1/2 1/2 Scotch Bonnet pepper, deseeded and chopped (optional)
• 1 Tasse 1 cup water or vegetable broth
• 2 EL 2 tbsp fresh cilantro, chopped (for garnish)
• Salz und schwarzer Pfeffer Salt and black pepper to taste

Instructions

1. In a large pot, heat the oil over medium heat. Add onions and sauté for about 3-5 minutes until softened.
2. Add garlic and ginger and cook for another 1 minute until fragrant.
3. Add curry powder, cumin, turmeric, and Scotch Bonnet pepper (if using). Stir well and cook for 1-2 minutes until the spices are fragrant.
4. Add the diced potatoes and water (or broth). Stir well to coat the potatoes completely with the spice mixture.
5. Bring to a boil, then reduce heat, cover the pot, and simmer for 20-30 minutes, or until the potatoes are tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve hot.

Nutrition