Quick Spicy Potato Curry Stew

1.Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Do not brown.

3.Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4.Stir in the curry powder and cayenne pepper. Cook for 1 minute, stirring constantly, allowing the spices to toast and bloom in the oil.

5.Add the cubed potatoes, vegetable broth, crumbled bouillon cubes, and fresh curry leaves to the pot. Stir well to combine all ingredients.

6.Bring the mixture to a boil over high heat. Once boiling, reduce the heat immediately to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

7.Remove the lid for the last 5 minutes of cooking if you prefer a slightly thicker stew consistency. If the stew becomes too thick, stir in the 1/2 cup of water to reach your desired soupiness.

8.Season the stew with salt and freshly ground black pepper to taste. Remove and discard the curry leaves before serving, or leave them in for presentation.

9.Ladle the hot Spicy Potato Curry Stew into bowls and garnish generously with fresh chopped cilantro, if using.