Fruity Potato Curry

Summary

Ingredients

• 800 g potato (s)
• 3 red, green and yellow peppers
• 400 g apricot (s), (can)
• 1 bunch spring onion (s)
• 1 onion (s), red
• 2 tablespoon oil (olive oil)
• 2 tablespoon curry, mild
• 2 tablespoon flour
• 400 ml vegetable stock
• 200 ml milk
• Pepper, whiter
• salt
• 1 bunch parsley

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Instructions

1. Peel and roughly dice the potatoes and cook in salted water for 15 minutes. Then drain and drain. Wash and clean the peppers and cut into bite-sized pieces. Drain the apricots and cut into eighths. Clean and wash the spring onions and cut into pieces about 3 cm long. Peel and finely dice the red onion. Heat 1 tablespoon of oil in a saucepan and sauté the onion until translucent. Add the curry and flour and sweat everything for about 2 minutes while stirring. Add the vegetable stock while stirring and bring to the boil. Simmer over low heat for about 5 minutes. Add the milk and season the sauce with salt and pepper. Fry the peppers and spring onions in 1 tablespoon of oil, continue frying for about 4 minutes over a medium heat. Add the potatoes and fry for 1 minute. Add the apricots and curry sauce to the potato vegetables and let them get hot. Wash, pat dry and chop the parsley. Sprinkle over the potato curry before serving. It gets more exotic like this: Fry the diced mango pulp with paprika and spring onions