Potato curry with coconut ghee

1 kg potatoes
1 tbsp olive oil
2 tbsp coconut ghee
1 tbsp curry
¼ tbsp turmeric powder
salt, black pepper, ½ tbsp dry chilly pepper
1 tsp ground cumin, fresh coriander (or parsley), fresh chilly pepper
200 ml yoghurt
Peel the potatoes and cut them into wedges. Drizzle with olive oil, melted coconut ghee, salt, curry powder, black and chilly pepper and cumin. Mix and add half a glass of water. Bake in a heated oven at 180’C for 30-40 minutes. Before serving add a spoonful of yogurt and decorate with finely diced chilies and fresh coriander.
News from harmonica

To receive information about our products and what we do - subscribe to our mailing list. No hustle, no spam, pure news.