3-4 Tbsp. of olive oil
2-3 Tbsp. of Bittersweet Herb Farm Chili Pepper with Garlic Oil
1-3 Tbsp. of Bittersweet Herb Farm Spices of India Seasonings
1 Medium onion chopped in small pieces
1-2 Tbsp. Tamari Sauce
3-4 medium potatoes (best with Yukon Gold but any will work) chopped in small and thin cubes
½ Cup Golden Raisins
1 Cup water
5.4 FL oz can of Organic Coconut Cream
Pour 3-4 Tbsp olive oil and 2-3 Tbsp. of Bittersweet Herb Farm Chili Pepper with Garlic Oil in a wok over a medium-high heat. When hot add Bittersweet Herb Farm Spices of India Seasonings and stir to blend fully.
Add chopped onions and coat them with the oils and spices, then add Tamari sauce.
Add chopped potatoes, scraping spices off bottom of the pan and coating potatoes with oil and spice mixture. Everything should turn curry yellow.
Add raisins and water. Cover and let steam for at least 10-15 minutes. Check for desired tenderness of potatoes.
Add Coconut Cream, keep scraping spices off bottom and stir.
Serve over rice.