Curry potatoes
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 600 g Potatoes
- 2 Large leeks (leek)
- 7-10 Tbsp Herbal salt
- 20 g Butter or margarine
- 20 g Wheat flour (Type 1050)
- 200 ml Vegetable and yeast broth (instant)
- 125 g Whipped cream
- 1 TABLESPOON Curry
- 2 small stalks of marjoram (alternatively slightly dried)
- 1/2 TEASPOON Caraway seeds
Directions
- 1
Wash the potatoes thoroughly and boil for about 20 minutes. Meanwhile clean, wash and slice the leek. Then steam in a little salted water for 3-5 minutes, drain. For the curry sauce, heat the fat in a saucepan, sweat the flour in it while stirring and deglaze with broth and cream. Season sauce with curry and salt. Remove the skin from the potatoes.
- 2
Cut the potatoes into thick slices. Layer them together with the leek in a flat casserole dish. Pour curry sauce over them. Wash the marjoram, dab dry and remove the leaves. Sprinkle curry potatoes with caraway and marjoram. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 20-30 minutes
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