Aloo Eli Peruna-Hernecurry
recipe

A delicious and hearty curry that combines potatoes and peas in a spicy coconut milk sauce. A great option for vegetarians!
Preparation Time: 40 minutes
Serving Size: 4

Ingredients:

- 2 tablespoons cooking oil
- 400 g peas (frozen or fresh)
- 4 tomatoes (or 1 pack of cherry tomatoes)
- 0.5 teaspoon curry paste
- 1 teaspoon salt
- 1 onion
- 1 bunch fresh coriander
- 200 ml coconut milk
- 3 tablespoons dark or light muscovado sugar
- 1 kg potatoes

Instructions:

1. Peel the potatoes and onion. Cut them into bite-sized pieces. If using cherry tomatoes, halve them.
2. Heat the cooking oil in a large pan over medium heat.
3. Add the diced onion and sauté until it becomes soft.
4. Stir in the curry paste and mix for a moment.
5. Add the potatoes and mix well. Cook for about 5 minutes.
6. Add the peas, tomatoes, coconut milk, salt, and muscovado sugar. Mix well.
7. Cover the pan and let the curry simmer on low heat for about 20 minutes, until the potatoes are completely cooked.
8. Chop the fresh coriander and add it to the curry just before serving.
Nutritional Information (per serving):
- Energy: 380 kcal
- Protein: 8 g
- Carbohydrates: 62 g
- Fat: 12 g
- Fiber: 8 g

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