Summary

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

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Instructions

1. Peel the potatoes and cut into 2 cm cubes and cook in salted water.
2. 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.
3. 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.
4. Fry the peppers and spring onions in hot oil in another pan. Add the drained potatoes with the apricots and the sauce. Serve hot.
5. I like it best when everything has soaked in the sauce for a while.