Apple and Potato Curry - vegan

More vegan cooking. But the dish is so tasty, I did not miss any meat.
The idea is from the last French cooking magazine issue. But the recipe there was too basic and needed a lot of upscaling.

The smell in my kitchen is sooo Indian. Spices roasted in a pan are a good start.

Recipe for 2:
5 medium potatoes
2 Apples
1 red onion
1 Spring onion
10 cm ginger
5 cloves if garlic
3 Tbsp mustard oil
200 ml veg stock
200 ml coconut milk
1 cinnamon stick
1/4 tsp coriander seeds, cumin seeds, fenugreek seeds
1/2 tsp chili flakes
1/2 tsp turmeric
2 tsp coconut curry powder
Salt and pepper
1 tsp agave syrup
1/2 lemon juiced
1 bunch fresh coriander, stalks and leaves

Peel the potatoes and cut them in 1 inch cubes and cook them in salted water for 10 minutes. Drain.
Peel and slice the onions and cube the apples. Slice the garlic.

In hot mustard oil start the spices for 2 minutes. Add the onions and garlic and the chopped coriander stalks. Let them get soft and add a bit some veg stock. Now add potatoes and coconut milk. When it gets to dry, add more veg stock.

Last step are the apples. Let them heat through and finish with some more coconut curry powder and the fresh coriander leaves.

Eat it as it is and stay vegan.

I used small crunchy red radishes in cubes with Greek yogurt, dried salad herbs and salt and pepper as a Raita.