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Mashed potatoes with curry carrots and sunflower seeds

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Ingredients for 2 servings:

  • 500 g floury potatoes
  • 125 ml rice milk (rice drink)
  • 15 g margarine
  • ½ tsp, leveled salt
  • ½ tsp, leveled sugar
  • some nutmeg
  • 4 large carrots
  • 2 tbsp sunflower oil
  • 2 tbsp sunflower seeds
  • 2 tsp, leveled curry powder

Instructions

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

vegan

Boil the potatoes, still with their skins, in salted water for about 20 minutes. Drain, rinse, and peel. Mash with a potato masher. Place the mashed potatoes in a saucepan with the margarine and rice milk and heat gently over low heat. Add the salt, sugar, and a pinch of nutmeg and whisk until combined. Wash, peel, and finely chop the carrots. Heat the oil in a pan and fry the carrots for about 5 minutes, turning several times. Add the sunflower seeds and curry powder and fry briefly for another minute. Serve both together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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