Vegetable Curry with Oven Potatoes

Ingredients

• 800 g waxy potatoes
• 4 tbsp olive oil
• Salt
• 2 sprigs Rosemary
• 1 kg parsley root
• 500 g carrots
• 2 stalks leeks
• 2 cloves garlic
• 20 g ginger (1 piece)
• 1 red chili pepper
• 2 tbsp yellow curry paste (or curry powder)
• 500 ml vegetable broth
• 400 ml coconut milk
• 1 tbsp Lemon Juice
• 5 g coriander (0.5 bunch)

Instructions

1. 1.

   Wash potatoes thoroughly, pat dry and cut into wedges. Toss with 2 tbsp oil in a bowl, season with salt, and spread on a parchment-lined baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes. Meanwhile wash rosemary, shake off excess water, pluck the needles, sprinkle over the potatoes and bake for another ~10 minutes until done.

2. 2.

   Meanwhile peel parsley root and carrots and cut into bite-sized pieces. Trim leeks, halve lengthwise, rinse and slice into rings. Peel garlic and ginger and finely chop. Wash chili pepper, halve, deseed and also finely chop.

3. 3.

   Heat remaining oil in a pot over medium heat and sauté garlic, chili and ginger for about 2 minutes. Add the rest of the vegetables and cook for 3 minutes. Stir in curry paste, deglaze with broth and coconut milk, season with salt, and simmer gently for about 15 minutes until slightly firm to the bite, stirring occasionally. Adjust seasoning with lemon juice and salt.

4. 4.

   Wash coriander, shake dry, chop finely. Divide curry among four bowls, sprinkle with coriander, and serve alongside the potatoes.