Sri Lankan Potato Curry

Ingredients:

• 250g potatoes
• 1 red onion
• 1 clove of garlic
• 1 small chili (pod)
• Curry leaf powder (optional but highly aromatic)
• 1/2 cinnamon stick
• 1 1/2 tsp Ceylon curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp fenugreek
• 250 ml coconut milk
• 150 ml water
• Salt to taste

Instructions:

1. Prepare the potatoes: Peel the potatoes and cut them into small cubes or wedges.
2. Prepare the onion, chili, and garlic: Finely chop the onion, chili, and garlic (Brunoise style).
3. Sauté the ingredients: Heat some oil in a pan or pot. Add the onion, chili, garlic, and cinnamon stick, and sauté until the onion becomes translucent and the aromas are released.
4. Add the potatoes: Add the prepared potatoes to the sautéed ingredients in the pan. Sauté for 5 minutes over medium heat (level 4), letting them cook lightly.
5. Add the spices: Now, add the Ceylon curry powder, turmeric, black pepper, and salt. Stir well to evenly distribute the spices. Then, pour in the water and mix everything together.
6. Cook and simmer: Bring the mixture to a boil, then cook for 4 minutes. Afterward, add the coconut milk and stir well. Let everything simmer on low heat for a short while to allow the flavors to blend together.
7. Taste and serve: Once the potatoes are tender and the curry is well-infused, taste and adjust the seasoning if needed. Then, serve.