Lotus root potato curry

Here's a lotus root potato curry (a complete vegan, positive pranic food version) I prepared yesterday - idea from Chachi's kitchen


Ingredients:
Coconut milk - 400ml/14fl oz can (I actually used 4 heaped spoons of coconut cream, since that's what I had at home)
Potato - 2
Lotus root - 20 to 25 slices(each 1/2 cm thick)
Salt and pepper - to taste
Dried Curry leaves powder - 1 spoon
turneric powder - a pinch
lime juice - 1/2 cup

Method:
Frozen lotus root should be thawed(put it in a bowl water for 5 minutes)
Make 1/2 cm thick round slices of lotus root
Peel the potato and make 1/2 cm thick round slices
Heat 1tbl spn oil in a pan, add cumin seeds and mustard.
When the mustard starts to splutter, add the lotus roots and fry for a minute
Add the coconut milk(if using cream, add water) and let it cook for 10 minutes
Add potato, salt, pepper, turneric and curry leaves powder and stir well. Let this cook for 10 minutes or until potato becomes tender
Add coriander leaves, lime juice and it's now ready to serve