Curry Potatoes Recipe

4 servings

Ingredients
2 tablespoons oil
2 sliced onions
1 teaspoon garlic powder
1 small eggplant, cut into cubes
2 large potatoes, cut into cubes
440 grams drained, canned tomatoes, peeled and chopped.
85 grams frozen peas
1 tablespoon concentrated tomato paste
1 tablespoon powdered curry
2 teaspoons powdered cumin
2 teaspoons chopped coriander
1 cup (250 ml) coconut milk

Preparation

1. Over medium heat, and stirring continuously, fry the onions, garlic, aubergine and potatoes for 2 minutes.

2. Add the rest of the ingredients and let boil over low heat for 15 minutes. Sprinkle with lemon juice and serve.

Serving suggestion
Serve with rice and salad.

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