potato curry

Ingredients for 4 servings:

• 350 g cauliflower
• 2 onions
• 150 g mushrooms
• 3 tomatoes
• 1 red chili pepper(s)
• 600 g potato(s), pre-cooked boiling solid
• 40 g oil
• 1 tbsp curry powder, mild
• 300 g peas, frozen
• 150 g sour cream
• salt and pepper
• ½ bunch parsley

Instructions

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

with cauliflower, peas, mushrooms and tomatoes

Clean the cauliflower, divide it into florets, and wash it. Peel and finely dice the onions. Clean the mushrooms, halving or quartering any larger ones. Wash, clean, and quarter the tomatoes. Wash the chili pepper (deseeding if necessary) and chop very finely. Peel, wash, and wedge the potatoes. Heat the oil in a large pan and stir-fry the onions until browned. Add the potatoes, cauliflower, and mushrooms, stirring constantly, for about 6 to 8 minutes. Then sprinkle with curry powder and add 200 ml of water. Cover and simmer over medium heat for 10 to 15 minutes, stirring occasionally. Add the frozen peas, tomatoes, and chilies, and simmer the curry for another 10 minutes, stirring occasionally. Add the sour cream, bring to a boil, and season with salt and pepper. Rinse the parsley, shake dry, and pick off the leaves. Serve the curry garnished with parsley.