Indian potato pan

Ingredients for 2 servings:

• 400 g potatoes
• 2 onions
• 1 chili pepper(s), red, fresh (alternatively 1 tsp powder)
• 2 tsp vegetable broth, instant (for 300 ml ready-made broth)
• 500 g broccoli (also frozen), alternatively leaf spinach and 1 can tomatoes
• 100 g chickpeas (canned)
• 2 pinches of salt
• 2 pinches of pepper
• 2 pinches of nutmeg
• 250 g yogurt
• 2 tsp curry powder
• 1 tsp cumin

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very light, fat and low in calories

Peel the potatoes and cut them into thin wedges. Cut the onions into fine cubes. Deseed and finely chop the chili pepper. Sauté the diced onion and chili in a non-stick pan without adding any fat, stirring occasionally. Add the potato wedges, fry briefly, stirring occasionally, deglaze with stock, and cook for about 10 minutes more. Cut the broccoli into florets, add the chickpeas, and cook for about 5 minutes more. Season the potato pan with salt, pepper, and nutmeg. Mix the yogurt with the curry powder and cumin, and season with salt and pepper to taste. Garnish the yogurt dip with curry, if desired, and serve with the Indian potato pan.