Latvian Potato Curry

Ingredients

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1 can coconut milk (400ml) 1 can coconut milk (400ml)
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 36g, 6g
• Protein: 5g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the cumin powder, turmeric powder, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes to the pot and cook for a few minutes until they start to soften.
4. 4.
   Add the cubed potatoes to the pot and stir to combine them with the tomato mixture.
5. 5.
   Pour in the coconut milk and bring the curry to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender.
6. 6.
   Once the potatoes are cooked, taste the curry and adjust the seasoning if needed.
7. 7.
   Serve the Latvian Potato Curry hot, garnished with fresh cilantro or parsley. It pairs perfectly with steamed rice or crusty bread.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, add a pinch of chili flakes or a chopped chili pepper.
• If you prefer a thicker curry, mash some of the cooked potatoes with a fork before serving.
• Feel free to add other vegetables such as peas or carrots to the curry for added color and nutrition.
• Serve the curry with a dollop of yogurt or a squeeze of lime for an extra burst of flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.

Serving advice

Serve the Latvian Potato Curry hot, accompanied by steamed rice or crusty bread. The creamy and aromatic curry pairs perfectly with the neutral flavors of rice or the crusty texture of bread, allowing you to savor every spoonful.

Presentation advice

To enhance the presentation of the Latvian Potato Curry, sprinkle some fresh cilantro or parsley on top of the curry just before serving. The vibrant green herbs add a pop of color and freshness to the dish, making it visually appealing and inviting.