Potato curry with snow peas, carrots and spring onions
easy
50 mins
50 mins
Ingredients
- 250 g Sweet peas
- 300 g Carrots
- 1 collar (250 g) Spring onions
- 1-2 Garlic cloves
- 1 piece(s) (approx. 1,5 cm) Ginger
- 0?$? Kaffir lime leaves
- 800 g Potatoes
- 2-3 TABLESPOONS Oil
- 40–50 yellow curry paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 tin(s) (400 g) creamy coconut milk
- 250 ml Vegetable broth
- 4-5 Stem(s) Mint
- 250 g Greek yoghurt (10 % fat)
- 4-5 Tbsp Milk
- 1 pinch Sugar
Directions
- 1
Clean and wash the sugar snap peas. Peel, wash and slice the carrots. Clean and wash spring onions and cut them into rings. Peel garlic and chop finely. Peel and grate ginger. Wash kaffir lime leaves and shake dry. Peel, wash and dice potatoes
- 2
Heat the oil in a pot. Add potatoes, carrots, ginger, garlic, spring onions, except for something to sprinkle, and kaffir lime leaves. Sauté in it while turning. Add curry paste and fry briefly while turning. Season with salt and pepper. Deglaze with coconut milk and stock, bring to the boil, cover and cook for 15-18 minutes. Add sugar snap peas 2-3 minutes before the end of cooking time
- 3
In the meantime, wash the mint, shake dry, put some leaves aside for garnishing. Cut remaining leaves into fine strips. Stir yoghurt and milk until smooth. Season with salt and pepper. Stir in mint strips. Season the potato curry again with salt, pepper and sugar. Arrange the potato curry in a pot, sprinkled with spring onions. Add mint yoghurt garnished with mint leaves in a small bowl
- 4
Variant 02-04:
- 5
Arrange the potato curry in a pot, garnished with a blob of mint yoghurt and mint leaves
Nutrition Facts
360 kcal
44 g
15 g
11 g
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