Invigorating Paprika-Potato Curry

in Main Courses, Soups, Side Dishes

A colorful, Ayurvedic vegetable dish with warming spices and fine ghee. The curry is light, nourishing and supports digestion – ideal for lunch or dinner.

Ingredients (serves 4)

Vegetable Base:

2 red bell peppers

1 yellow bell pepper

1 green bell pepper

2–4 potatoes (depending on size)

2 tomatoes

1 onion

1 chili pepper

1 garlic clove

1 large slice fresh ginger

Spices & Aromatics:

5 fresh curry leaves

1 tsp cumin

¼ tsp asafoetida

1 tsp turmeric

1 tsp mild curry powder

1 tsp fenugreek leaves (dried)

½ tsp ground coriander

2 tsp ghee

For Seasoning:

to taste salt

to taste black pepper

Instructions (approx. 30 minutes)

Prepare vegetables: Wash bell peppers, tomatoes and potatoes, and dice them. Finely chop the onion. Slice the chili pepper, garlic and ginger into fine strips.

Create spice base: Heat ghee in a large pot. Add cumin and curry leaves and toast briefly until fragrant.

Aromatic base: Add onions, garlic and ginger and fry with stirring until golden brown.

Incorporate spices: Stir in tomatoes, asafoetida, turmeric and curry powder and simmer briefly until some liquid forms.

Cook potatoes: Add potatoes, pour in a little water and simmer for 5 minutes.

Add peppers: Stir in bell pepper pieces, cover the pot and simmer over medium heat for about 10 minutes until tender.

Season and finish: Add fenugreek leaves, ground coriander and salt. Let everything infuse well and season with black pepper to taste.