Summary

Ingredients

• 500 g onion (s)
• 3 tablespoon butter
• 350 g sausae - fullness
• 2 tablespoon curry
• 1 teaspoon cornstarch
• 1 teaspoon ginger, finely chopped fresh
• 3 cloves garlic
• 100 g cashew nuts, unroasted
• 125 g whipped cream
• 1 teaspoon salt
• 450 g peas, frozen
• 250 g rice (lon rain rice)

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Instructions

1. Peel and dice the onions. Sauté in hot butter until translucent and remove from the pan. Shape the sausage filling into small dumplings and fry them brown in the frying fat. Take out of the pan. Then fry the curry, starch powder and ginger briefly in the frying fat while turning. Return the onions and meatballs to the pan. Add the crushed garlic, nuts and cream and season with salt. Braise for ten minutes. Then add the peas and simmer for 15 minutes in a closed pot. In the meantime, cook the rice in salted water for 12 minutes. Drain and transfer to a preheated bowl. Fill the pea curry on top.