Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 large potatoes, waxy
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon vegetable oil
- 250 ml vegetable stock
- 3 tablespoon tomato juice
- 1 teaspoon cayenne pepper
- 0.5 teaspoon ½ caraway seeds
- 1 teaspoon curry powder
- 1 red pepper (s)
- 1 yellow pepper (s)
- 2 tablespoon sour cream
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, onion and garlic. Dice the potatoes, cut the onion into rings and finely chop the garlic clove. Heat the oil in a non-stick pan and sauté the onions and garlic until translucent.
- Add the potato cubes and sauté briefly. Pour in the vegetable stock and tomato juice, season with cayenne pepper, caraway seeds and curry powder and cook covered over medium heat for about 10 minutes.
- Clean and dice the peppers, add to the potatoes and cook for another 10 minutes. Add sour cream and season with salt and pepper to taste.
- Serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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