Potato curry with white beans

Ingredients for 4 servings:

• 300 g onion(s)
• 3 tbsp oil, e.g. rapeseed oil or ghee or something similar
• 1 tbsp spice mix (Panch Phoron)
• some sugar or honey
• 600 g potatoes
• 300 ml vegetable stock
• 2 tbsp curry paste, Indian, medium or hot or curry powder
• 800 g giant beans, white, from the can
• 100 g cream cheese or goat’s cheese
• 1 pinch(s) of sea salt and pepper
• Nutmeg, freshly grated
• chili powder
• Ginger powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

For the seasoned onions, peel the onions, halve them lengthwise, and slice them into thin strips. Heat the oil in a pan, add the panch phoron, and fry briefly. Add the onion strips and fry over low heat for 30 minutes until golden brown. Sometimes I add a little sugar or honey after the first few minutes to caramelize the onions a bit. And if you sprinkle a little flour over them, they’ll be even crispier. Meanwhile, peel the potatoes and cut them into cubes about 2 cm in size. Place the potato cubes in a saucepan and add enough stock to just cover them. Bring the stock to a boil, then simmer the potatoes uncovered for about 15-18 minutes, until the liquid has almost evaporated. Stir in the curry paste, add the giant white beans, and heat gently. Stir in the cream cheese. Season the curry with salt, spices, and curry paste. Serve with the seasoned onions.