Christmas potato curry

 Ah, Christmas potato curry. A dish that's sure to warm your heart and soul on a cold winter's day. This hearty and flavorful curry is made with tender potatoes, aromatic spices, and a creamy coconut milk sauce. It's easy to make, and can be customized to your own taste. So whether you like it mild or spicy, this Christmas potato curry is sure to please.

Serves ;5

for curry paste

1/2 tsp coriander 

1/2 tsp cumin

1/2 tsp ginger 

1/2 tsp garlic 

1/2  tsp chilli powder  or one pod of chilli 

Grind everything to a fine paste 

Christmas potatoes curry

600 g potato (s)

300 g carrot (s)

300 g leek

200 g celery

1  cabbage

2 cloves of garlic)

5 cloves (s)

½ stick / s cinnamon

1 can of coconut milk

2 tsp spice paste (Thai)

Olive oil, sesame oil

Soy sauce to taste  ,Homemade soy sauce 

Peel and dice the potatoes. Clean the carrots and celery and chop them into small pieces. Clean the cabbage, quarter it, remove the stalk and then cut it into fine strips. Peel and roughly dice the onions. Peel garlic and chop finely.

Heat the olive oil and sesame oil in a saucepan. Briefly sauté garlic, cloves, cinnamon and Thai spice paste. Add the vegetables to the cabbage and sweat. Add the potatoes and fry with them. Deglaze with white wine.

Then fill up with coconut milk so that the mixture is well covered. Simmer everything on medium heat. Add the cabbage after about 15-20 minutes. After another 20 minutes the stew is done.

Season with soy sauce and serve.