Spicy Coconut Curry Potatoes

Ingredients

• 2 tablespoons Patak’s butter chicken paste
• 4 medium-sized potatoes, peeled and cubed
• 4 cloves of garlic, minced
• 1 teaspoon mixed herbs (such as dried thyme, oregano, or basil)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust according to your spice preference)
• 1 can (14 oz) coconut cream
• 1 large onion, finely chopped
• 2 medium-sized tomatoes, diced
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh cilantro leaves, for garnish (optional)

Instructions

1. In a large skillet or pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent.
2. Add the Patak’s butter chicken paste to the pan and stir it into the onion and garlic mixture. Cook for 1-2 minutes to allow the flavors to blend.
3. Add the cubed potatoes to the pan and stir well, ensuring they are coated with the paste. Cook for 3-4 minutes to lightly brown the potatoes.
4. In a small bowl, combine the mixed herbs, ground cumin, ground coriander, turmeric powder, and chili powder. Mix well, then add the spice mixture to the pan. Stir everything together, ensuring the potatoes are evenly coated with the spices.
5. Add the diced tomatoes to the pan and cook for an additional 2 minutes, allowing the tomatoes to soften slightly.
6. Pour in the coconut cream and stir well. Reduce the heat to low, cover the pan, and let the potatoes simmer for about 15-20 minutes, or until they are tender and cooked through. Stir occasionally to prevent sticking.
7. Taste the curry and season with salt according to your preference.
8. Once the potatoes are cooked, remove the pan from heat. Garnish with fresh cilantro leaves if desired.
9. Serve the spicy coconut curry potatoes hot with steamed rice or naan bread.