Leek in raisin curry

Name: Leek in raisin curry
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 200 g baby potatoes; 250 g Leeks (leek); 7-10 Tbsp Salt; 200 g Tomatoes; 1/2 Garlic clove; 10 g Butter or margarine; 20 g white almonds kernels; 15 g Raisins; 1 TEASPOON Curry; 1 Mesp. Cinnamon; 1 Mesp. ground cumin; 1/8 l Vegetable broth (instant); 1 TEASPOON sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

200 g baby potatoes
250 g Leeks (leek)
7-10 Tbsp Salt
200 g Tomatoes
1/2 Garlic clove
10 g Butter or margarine
20 g white almonds kernels
15 g Raisins
1 TEASPOON Curry
1 Mesp. Cinnamon
1 Mesp. ground cumin
1/8 l Vegetable broth (instant)
1 TEASPOON sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the potatoes, peel them and cut them in half lengthwise. Clean, wash and cut the leek diagonally into pieces of about 7 cm length. Cook potatoes in salted water for about 20 minutes. After approx. 5 minutes add the leek pieces and cook. Wash, quarter and seed the tomatoes. Cut tomatoes into cubes. Peel garlic and chop finely.
2
Heat the fat in a pan and fry the almonds until golden brown. Add raisins, garlic, curry, cinnamon and cumin, sauté briefly and deglaze with stock. Add tomatoes, bring to the boil and sprinkle with sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and curry. Drain potatoes and leek and stir into the curry sauce. Arrange on a plate and serve garnished with parsley