Main Dish

U.S. Potato Curry and Coconut Rice with Pickled Mango

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  • Serves: 1-2
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  • U.S. Frozen Wedges 300 grams
  • Cauliflower 150 grams
  • Ghee (Indian butter) 30 grams
  • Onions, sliced 80 grams
  • Garlic, chopped 30 grams
  • Curry leaves 4 leaves
  • Curry powder 3 grams
  • Garam masala 6 grams
  • Dried chili 3 pieces
  • Coconut milk 150 ml
  • Coriander leaves 10 grams
  • Salter 5 grams
  • Pepper 1 gram



  • Heat up the oil to fry the U.S. Frozen Wedges 
  • Once the oil is hot, fry the U.S. Frozen Wedges until they turn golden brown and drain the excess oil. 
  • In a pan, add a little bit of oil to sauté the onions, garlic, and cauliflower. Add the curry powder, curry leaves, and sauté until the mixture turns brown. 
  • When you can smell the curry powder, add the fried U.S. Potato Wedges and the cauliflower in the pot and mix well. 
  • Add the coconut milk and season it. Let it simmer for 3 minutes. 
  • The curry is ready to serve. You can eat it with rice, poori and pickled mango


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