Kumar’s Sweet Potato Vindaloo
100 ml Coconut milk
100 ml Water
20 ml Vegetable bouillon (concentrate)
30 g Kumar’s Vindaloo paste
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Create a sauce using the first four ingredients.
Peel the potatoes and thickly slice as well as cut into small cubes.
Cut the cauliflower into small florets.
Fry the potato slices on both sides in a little oil until cooked.
In a separate frying pan, cook the potato cubes and cauliflower in a little oil. Add the sauce and simmer.
Serve the fried potatoes with the vegetable sauce.