NUMBER OF SERVINGS

• Serves 4 people

COOKING ACCESSORIES

• Food processor
• Wok

INGREDIENTS

• 1 kg firm texture potatoes
• 200 grams frozen peas
• 1 large onion
• 2 cloves of garlic
• 1 large tomato
• 10 twigs fresh coriander
• 2 tablespoons oil
• 400 ml coconut milk
• 2 tablespoons peanut oil
• 5 cm fresh gingerroot
• 1 teaspoon fennel seed
• 2 cloves
• 1 teaspoon ground turmeric
• 2 green cardamom pods
• 5 green pepper
• 5 teaspoon coriander seed
• 1 cinnamon stick

METHOD OF PREPARATION

1. Peel the potatoes and pre-boil for 10 minutes.

2. Drain off the potatoes, allow to cool and then cut into cubes.
3. Make a green masala in a food processor by grinding the peanut oil, peeled ginger, fennel seed, cloves, turmeric, cardamom pods, pepper, coriander seed and 6 twigs of coriander into a fine, green curry paste.
4. Cook the paste with the cinnamon stick in the wok over medium heat and stir until the oil separates from the paste.
5. Stir in the potato cubes, cook for another 5 minutes and then remove the cinnamon stick.
6. Peel and chop the onion.
7. Peel and crush the garlic.
8. Remove the peel of the tomato and the seeds.
9. Finely chop the coriander leaves of the fresh coriander.
10. Heat 2 tablespoons of oil in a saucepan and sauté the onion until soft.
11. Add the garlic and the tomato and heat until all of the liquid has evaporated.
12. Add the coconut milk and a bit of salt and let the sauce simmer gently for 10 minutes.
13. Mix the potato cubes with the sauce in the wok and then mix in the frozen peas.
14. Simmer for another 5 minutes.
15. Sprinkle fresh coriander onto the curry and serve!