Balinese-style Potato Curry with Coconut

Ingredients

In this Balinese adaptation of aloo posto, we incorporate Balinese flavors and ingredients to create a unique twist. The original Indian dish is typically made with poppy seeds and mustard oil, but in this Balinese version, we replace the poppy seeds with coconut milk and add Balinese spices like turmeric and lemongrass for a distinct flavor profile. We alse have the original recipe for Aloo posto, so you can check it out.

• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Add the minced garlic, grated ginger, and bruised lemongrass stalk. Cook for another minute.
4. 4.
   Add the turmeric powder, cumin powder, and coriander powder. Stir well to coat the onions and spices.
5. 5.
   Add the cubed potatoes to the pan and mix until they are coated with the spice mixture.
6. 6.
   Pour in the coconut milk and season with salt.
7. 7.
   Cover the pan and simmer for about 15-20 minutes, or until the potatoes are tender.
8. 8.
   Remove the lemongrass stalk before serving.
9. 9.
   Garnish with fresh cilantro and serve hot with steamed rice or warm roti.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich texture in the curry.
• Lemongrass — Bruise the lemongrass stalk by lightly crushing it with the back of a knife to release its flavor.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper along with the spices.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• Serve the curry with a squeeze of fresh lime juice for a tangy twist.
• Experiment with different types of potatoes for variations in texture and flavor.
• Toast some shredded coconut and sprinkle it on top of the curry for added crunch and aroma.

Serving advice

Serve the Balinese-style potato curry with coconut over steamed rice or with warm roti for a complete and satisfying meal. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the Balinese-style potato curry in a vibrant bowl, garnished with a sprig of fresh cilantro. Serve it alongside a mound of fluffy steamed rice or warm roti. The creamy yellow curry against the white rice or roti creates an appealing contrast of colors.