100 ml coconut milk, salt and pepper, lemon juice, brown sugar
2 ES parsley
Instructions
Fry for spice mix cloves, coriander, cumin, mustard seeds,
cardamom and cinnamon bark without fat in a pan grind curry
powder and cayenne pepper in a mortar grind.
Onion, ginger and garlic fry in glassy oil. Spice mixture, bay leaf,
potatoes and pumpkin are added. Little salt, add the broth and bay
leaf to
Cover and let simmer on low heat about 20 minutes, until potatoes
and pumpkin are soft and creamy curry. Add the coconut milk,
simmer and season with salt, pepper, lemon juice and brown sugar.
Serve with the parsley.
Originally Submitted
10/23/2014
0 Out of 5 from
0 reviews
You can add this potato - pumpkin - curry recipe to your own private DesktopCookbook.
