Indian potato curry with mushrooms

Adapted from LMU München Serves 2

glug of olive oil
½ cm ginger, grated
2 cloves of garlic, minced
Mustard powder
Curry powder
Paprika spice
½ handful of arugula
2 tomatoes, chopped
3 medium potatoes, chopped
1 ½ onion, diced
~ 5 mushrooms

Note: This dish is cooked mainly by feel. Go with your gut!

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With Roti paratha

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Peel and cut potatoes, cook about 5 minutes in slightly salted water. Drain. Finely chop onions and chop the tomatoes small. Add two glugs of olive oil to pan, heat for about 3 minutes. Add the chopped onions and stir until fragrant. Fry the ginger and garlic. Then stir in the potatoes and chopped tomatoes. Season with a teaspoon each of paprika, curry, and mustard powder. Carefully add arugula; arugula has an intense flavor, so do not add too much — 6-7 stalks should be enough (I didn’t have any on hand). In a second pan, fry the mushrooms in a little oil for a few minutes. Then add those to the first pan. May be served with either bread or rice!

~Jessica

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