Spring Curry

Name: Spring Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Sweet peas; 600 g Mairübchen; 500 g Potatoes; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Curry Powder; 2 can(s) (400 ml each) Coconut milk; 1 Organic Lemon; 1 collar Spring onions; 1 Pot of coriander; 7-10 Tbsp green pepper sauce

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Sweet peas
600 g Mairübchen
500 g Potatoes
4 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Curry Powder
2 can(s) (400 ml each) Coconut milk
1 Organic Lemon
1 collar Spring onions
1 Pot of coriander
7-10 Tbsp green pepper sauce

Directions

1
Wash the sugar snap peas and cut them in half crosswise. Clean, peel, halve and slice the fairy tails. Peel, wash, halve and slice the potatoes.
2
Heat the oil in a large pan and fry the potatoes for about 12 minutes while turning. Season with salt and dust 1 tablespoon curry. After about 2 minutes, deglaze with coconut milk and 600 ml water.
3
Wash lemon hot, grate dry, grate peel thinly. Halve the fruit, squeeze the juice. Clean, wash and cut spring onions into rings. Wash coriander, shake dry and chop coarsely, except for a little to garnish.
4
Add sugar snap peas, Mairübchen, spring onions to the potatoes about 3 minutes before the end of the cooking time.
5
Season to taste with salt, curry, pepper sauce, lemon peel and juice. Stir in the coriander. Serve and garnish with coriander.