potato curry

Ingredients for 4 servings:

• 800 g potatoes
• 4 bell peppers, green and yellow
• 2 onions
• 4 tbsp oil
• 2 tbsp curry
• salt and pepper
• 2 tbsp almond(s), freshly chopped
• 150 ml water
• 200 g crème fraîche with herbs
• 2 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in salted water, peel them, and slice them. In the meantime, dice the bell peppers. Peel the onions, halve them, and slice them. Heat 2 tablespoons of oil in a large pan and fry the potatoes until browned, stirring frequently. Stir in the curry and salt and sauté briefly. Remove the potatoes, keep warm, and wipe out the pan (otherwise the curry will burn and become bitter). Heat the remaining oil and sauté the diced bell peppers. Add the onions and sauté. Stir in the pepper and almonds, add water, and cook everything for about 10 minutes. Add the crème fraîche, herbs, and the potatoes, and heat through. Season the potato curry to taste, if desired, and serve sprinkled with parsley.