- 1 lb. potatoes
- 1/2 teaspoon turmeric
- 1/4 teaspoon fenugreek seeds
- 3 shallots
- 2 hot peppers (chilies or jalapeños)
- 1 1/2 cups water
- 1/2 cup coconut milk
- juice of 1 lime
Peel potatoes and cut into 1 inch cubes.
Mince hot peppers.
Combine all ingredients except coconut milk and lime juice in a large pot.
Bring curry to a boil.
Reduce heat and simmer until potatoes are just tender (about 15 minutes).
Stir in the coconut milk.
When the curry returns to a boil, remove from heat and stir in the lime juice.