Creamy potato pot with coconut and curry

Creamy potato pot with coconut and curry

4 Servings • 205 kcal / 860 kJ, 5 g E, 6 g F, 33 g KH pro Portion

INGREDIENTS

3 Sticks of celery with greens

700 g potatoes

1 onion

300 g tomatoes

2 Tbsp rapeseed oil

3 Tl Currypulver

Juice of ½ lemon

1 Teaspoon of sugar

200 ml coconut milk

1 Teaspoon of salt

1 Msp. White pepper

Preparation time:

that. 25 Minutes (plus cooking time)

Wash the celery, clean and finely chop. Also finely chop the celery leaves separately. Wash the potatoes, peel and cut into 1–2 cm cubes. Peel the onion and cut into half rings. Wash the tomatoes, Remove the stalk roots and dice.

Heat the oil in a pot, Celery and onion in it 3 Fry minutes. Then add curry and potato cubes and stir once. tomatoes, Lemon juice, honey, Coconut milk, Add salt and pepper and with the lid closed on medium heat 20 Let simmer for minutes.

Stir again before serving and sprinkle with celery greens.

 

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