Summary

Ingredients

• 400 g potato (s)
• 3 bell peppers, 1 each red, green, yellow
• 1 small onion (s)
• 20 g butter or mararine
• 1 small onion (s)
• 2 teaspoons curry powder, or more
• 1 tablespoon flour
• 250 ml vegetable stock
• 150 ml sweet cream
• 2 spring onions or 1 leek
• 1 small can peach (s)
• 1 tablespoon parsley, chopped
• salt and pepper

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Instructions

1. Peel the potatoes, cut into 2-3 cm cubes and cook in salted water until cooked. Clean the peppers and cut into large pieces.
2. Dice the onion, sauté in margarine / butter until translucent. Add the curry and stir-fry for 2 minutes. Add the flour and let it sweat for 2 minutes. Deglaze with vegetable stock, stir well. Bring to the boil, reduce the heat and stir in the cream, simmer for 3 minutes. Season to taste with salt and pepper.
3. Clean the spring onions / leeks, cut into small pieces, fry in a large pan with pieces of pepper. Cut the peaches into pieces. Add potatoes and peaches. Stir in the curry cream sauce, garnish with parsley.