Mairübchencurry with crispy yoghurt salad
very easy
60 mins
60 mins
Ingredients
- 1 Lime
- 100 g Cream yoghurt
- 4-5 Tbsp Whipped cream
- 7-10 Tbsp salt, pepper, cayenne pepper
- 1 Mini Romaine lettuce
- 250 g Pointed cabbage
- 250 g Carrots
- 1 red onion
- 600 g Potatoes
- 4 TABLESPOONS Sunflower oil
- 1 TEASPOON red curry paste
- 2 can(s) (400 ml each) unsweetened coconut milk
- 600 g Mairübchen
- 1 collar Spring onions
- 1 bunch/pot of coriander
- 100 g Bread Chips
Directions
- 1
For the yoghurt dip, halve the lime and squeeze it. Mix yoghurt and cream. Season to taste with salt, pepper, cayenne pepper and 1-2 tablespoons lime juice. Clean and wash the salad, drain well and cut into fine strips.
- 2
Clean and wash the cabbage and cut it into fine strips from the stalk. Peel and wash carrots and cut them into fine sticks. Peel onion, cut into fine strips. Mix the yoghurt dip and prepared salad ingredients.
- 3
For the curry peel, wash and chop the potatoes. Heat the oil in a large pot. Brown the potatoes for about 5 minutes. After about 3 minutes stir in the curry paste. Deglaze with coconut milk, bring to the boil and simmer covered for about 15 minutes.
- 4
In the meantime, peel, wash and dice the fairy tails. Add to the potatoes about 5 minutes before the end of the cooking time. Clean and wash spring onions and cut them into fine rings. Wash coriander, shake dry, pluck off leaves and cut finely.
- 5
Season curry with salt and the remaining lime juice. Stir in spring onions and coriander.
- 6
Break bread chips into small pieces and fold into the salad. Arrange curry and salad.
Nutrition Facts
800 kcal
55 g
56 g
13 g
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