Curry with Potatoes, Peppers and Apricots
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 500 g pepper (s), mixed
- 300 g apricot (s) (or alternatively nectarines or peaches)
- 4 spring onion (s)
- 1 onion (s), finely diced
- 40 g butter
- 1 tablespoon curry powder, more if necessary
- 2 tablespoon flour
- 150 ml whipped cream
- 400 ml vegetable stock
- possibly cayenne pepper
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 2 cm cubes and cook in salted water.
- In the meantime, peel the peppers and apricots - as desired - and cut into 3 to 4 cm pieces. Clean the spring onions and cut into pieces approx. 2 cm long.
- Fry the finely diced onion in the melted butter. Add curry powder and fry for another 2 minutes. Sprinkle with flour and continue frying a little, then deglaze with the stock. Stir vigorously and bring to the boil. Simmer for about 5 minutes, then add the cream. Season to taste with salt, pepper and possibly cayenne pepper.
- Fry the peppers and spring onions in hot oil in another pan. Add the drained potatoes with the apricots and the sauce. Serve hot.
- I like it best when everything has soaked in the sauce for a while.
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