Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      gram          lotus root
   2                    tomatoes
   1                    chile -- fresh
  25      grams         shallots
                        curry leaf sprigs
     1/2  teaspoon      fenugreek
     1/2  teaspoon      salt
 250      milliliter    coconut milk -- thick
     1/4  teaspoon      turmeric
     1/4  teaspoon      chile powder
     1/2  teaspoon      paprika
  25      grams         ghee
   1      teaspoon      curry powder

Preparation:

Wash and cut the lotus root into small pieces. Slice the tomatoes, chile and shallots. Place the lotus root in a pan and add the tomato, chile, curry leaves fenugreek, salt, coconut milk, turmeric, chile powder and paprika and cook for about 10 minutes In a frying pan heat 25 g ghee and when sizzling add the shallots and fry until transparent. Pour in the lotus root curry, add the curry powder and cook for a further 2 minutes.