|80 g||desiccated coconut|
|80 g||Onion (n)|
|6||Chilli pepper (s), dried red|
|2 tbsp||Coriander, ground|
|1 pinch||Ground cinnamon|
|600 g||Potato (n)|
|200 g||Beans, green|
|200 g||Carrot (n)|
|100 g||Onion (n)|
|1/2 teaspoon||Cumin, ground|
|1/2 teaspoon||Turmeric, ground|
Working time: approx. 45 min. / Difficulty level: normal / calorie p. P .: not specified
For the spice paste, heat half of the oil in a pan and fry the grated coconut for about 5 minutes, stirring constantly, then place in a bowl.
Finely chop the onion. Remove the stems and seeds from the chili peppers. Heat the rest of the oil in the pan, fry the chillies and coriander for about 3 minutes, then add the peppercorns, cloves and cinnamon, fry for another 3 minutes. Add together with the onions and 125 ml of water to the grated coconut and puree with the blender to a paste.
Peel potatoes for the curry, cut into 2 cm cubes. Wash the beans and cut into 2 cm pieces. Finely chop the onions and garlic.
Heat the oil in a large saucepan, fry the cumin and turmeric in it for 1 minute.
Add onions, garlic and bay leaf and fry for about 8 minutes. Add spice paste, rub some nutmeg over it and fry for 10 minutes. Fill with 750 ml of water, salt, bring to a boil and add the potatoes. Add the carrots after 5 minutes. After another 10 minutes add the beans and after another 5 minutes add the peas. Simmer the curry for another 3 minutes, then season to taste and serve.