Mairübchen curry with crispy yoghurt salad

Name: Mairübchen curry with crispy yoghurt salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Potatoes; 4 TABLESPOONS Sunflower oil; 1 TEASPOON red curry paste; 2 can(s) (400 ml each) Coconut milk; 600 g Mairübchen; 1 collar Spring onions; 1 Pot of coriander; 1 Lime; 100 g Cream yoghurt; 50 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 250 g Carrots; 1 red onion; 1/2 Roman salad heart; 250 g Pointed cabbage; 100 g Bread Chips

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Potatoes
4 TABLESPOONS Sunflower oil
1 TEASPOON red curry paste
2 can(s) (400 ml each) Coconut milk
600 g Mairübchen
1 collar Spring onions
1 Pot of coriander
1 Lime
100 g Cream yoghurt
50 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
250 g Carrots
1 red onion
1/2 Roman salad heart
250 g Pointed cabbage
100 g Bread Chips

Directions

1
Peel, wash and chop the potatoes. Heat oil in a pot and fry potatoes for about 5 minutes. After about 3 minutes stir in curry paste. Deglaze with coconut milk, bring to the boil and simmer for about 15 minutes.
2
Peel and chop the fairy tails. Add to the potatoes about 5 minutes before the end of the cooking time. Clean and wash spring onions and cut into fine rings. Wash the coriander, shake dry, remove leaves except for a little bit for garnishing, pluck from the stems and cut finely.
3
Halve the lime, squeeze the juice. Mix yoghurt and cream. Season to taste with salt, pepper, cayenne pepper and 1-2 tablespoons lime juice. Peel carrots and onion and cut into fine strips.
4
Clean, wash and shake the salad dry and cut into fine strips. Clean cabbage and cut into fine strips. Mix yoghurt dip and vegetable strips. Break bread chips into small pieces.
5
Season curry with salt and lime juice. Stir in spring onions and coriander. Fold bread chips into the salad. Arrange curry and salad and garnish with coriander.