Curry potato stew

Ingredients for 4 servings:

• 2 slices of smoked pork
• 4 Mettenden
• 1 bunch of soup vegetables (carrots, celeriac, leeks)
• 1 bell pepper(s), red
• 1 onion(s)
• 2 garlic cloves
• 500 g potatoes, waxy or mostly waxy
• n. B. water
• salt and pepper
• 1 tsp thyme
• 2 tsp, heaped curry powder
• 3 sprigs of parsley
• 1 tbsp vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with smoked pork, mettenden and curry

Clean all the vegetables. Dice the celery, carrots, and potatoes, and slice the leek. Chop the onions and garlic, or mince them with a garlic press. Dice the smoked pork and slice the mettenden sausages, and briefly fry both in a large pot with the oil. Add the soup vegetables and fry briefly. Deglaze with water (cold or room temperature). Add enough water to cover everything. Add the diced potatoes, stir well, and season with pepper, salt, thyme, and curry powder (I always like to use a lot of curry powder in this dish). Cook with the lid on over low heat for about 20 minutes, stirring occasionally. Dice the bell pepper and add it as well. Continue cooking until the potatoes are tender, stirring occasionally. Chop the parsley and add it at the very end. Tip: If you like Indian dishes, add a can of coconut milk, fresh chopped or ground ginger and coriander, and one diced yellow and one diced green bell pepper. It’s supposed to be delicious, but I haven’t tried it yet.