Potato Curry no.01

Ingredients:

• 3-5 lbs yukon gold potatoes, peeled and cut into 2 inch chunks

• 1.5” fresh ginger, peeled and sliced thin

• 1 medium shallot, minced

• 5 medium cloves of garlic, minced

• ½ cup cilantro, chopped fine

• 2 tbsp whole dried cumin

• 1 tbsp whole dried coriander

• ½ tbsp ground turmeric

• ½ cup red miso paste

• 1 tbsp soy sauce

• 1 tbsp gochugaru

• 1 qt vegetable stock

• 1 stick of cinnamon

• Juice from 1-2 limes

• 2 tbsp fish sauce

• 1 tbsp flour, for slurry

• 1 can full fat coconut milk

• 3 cardamom pods

• 3 tbsp ghee

Steps:

1. Heat a pan over medium heat. Add coriander, cumin, cinnamon and ginger. Stir around until aromatic and toasty, adjusting heat to prevent scorching.

2. Set the cinnamon stick aside and place the mixture into a mortar and pestle and pulverize until homogenized.

3. Heat a medium sized dutch over medium-high heat. Add ghee, cardamom pods, cinnamon, garlic and shallots into the pot, stirring frequently for 2-3 minutes. Add in coconut milk and stir to combine. Bring the mixture to a healthy simmer and stir in spice mixture along with turmeric and red miso paste. Stir in vegetable stock, soy sauce and gochugaru. Bring to a simmer and add in potatoes.

4. Cookat a steady simmer until the potatoes are fully cooked, about 30ish minutes. If you want the potatoes to disintegrate more you can cook for an extra 20-30 minutes, stirring frequently to disrupt the potatoes. Half way through this process, remove the cinnamon stick.

5. Make a slurry with your flour and a few tablespoons of water and stir into your pot along with lime juice and fish sauce.

6. Plate and garnish with cilantro.