John Myers
Potatoes with Bell Pepper Curry Quark and Radishes
The perfect potatoes with bell pepper curry quark and radishes recipe with a picture and simple step-by-step instructions.
- 500 g Small, waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
- 250 g Lean curd cheese 0.3% fat
- 1 Red bell pepper approx. 200 g
- 1 tsp Rapeseed oil
- 1 tsp Mild curry powder
- 0,5 tsp Sweet paprika
- 0,5 tsp Ground cumin
- 1 tsp Liquid honey
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 powerful splash Lemon juice
- 8 Radishes approx. 200 g
- Coarse sea salt from the mill
- 2 Small stalks of Maggi herb
- Peel and wash the potatoes, cook in water with salt (1 teaspoon) and turmeric (1 teaspoon) for about 20 minutes and drain. Clean, wash and finely dice the peppers. All ingredients (250 g lean quark, approx. 200 g diced paprika, 1 teaspoon rapeseed oil, 1 teaspoon mild curry powder, ½ teaspoon sweet paprika, ½ teaspoon ground cumin, 1 teaspoon liquid honey, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored Pepper from the mill and a strong splash of lemon juice) in a bowl and mix / blend until creamy. Clean, wash and decoratively cut the radishes. Serve the potatoes with paprika curry quark and radishes, garnished with Maggi cabbage. Serve with coarse sea salt from the mill.
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