Yellow Pau La

Ingredients for 3 servings:

• 6 m.-sized potatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 can kidney beans, approx. 400 g
• 6 cherry tomatoes
• 1 lime(s), juice
• 200 ml coconut milk
• 150 ml water
• 3 tbsp peanut butter, fine or coarse, to taste
• 1 piece(s) ginger root, approx. thumb-sized
• 3 stalks of coriander, if desired
• 1 handful of cashew nuts, roasted
• 2 tsp turmeric powder
• 2 tbsp coconut oil or rapeseed or sunflower oil for frying
• salt and pepper
• chili

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan and delicious

Cut the potatoes into eighths and cook in salted water. In the meantime, peel the garlic clove and finely chop or press it, grate the ginger, and roughly chop the onion. Process 3/4 of the onion in a blender until it forms a paste. Chop the coriander. Fry the garlic and ginger in a large pan or wok with coconut oil, add the onion paste and the coarsely chopped onion, and fry. Add the peanut butter and gradually add the coconut milk and water, stirring constantly. Bring everything to a boil and simmer briefly. Add salt, pepper, chili, and turmeric, as well as the lime juice. Now add the kidney beans and potatoes and simmer briefly. Halve the cherry tomatoes and add them with the roasted cashews. Season again and add the chopped coriander. Tip: A pinch of improvisation makes it perfect. Alternative additions: French beans (green for the eye), cauliflower florets, sweet potatoes instead of potatoes, or yams or cassava.