Vegetable coconut curry with mint yoghurt

Name: Vegetable coconut curry with mint yoghurt
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Sweet peas; 1 collar Spring onions; 3 medium-sized carrots; 1 Garlic clove; 1 piece(s) (approx. 20 g) Ginger; 800 g Potatoes; 2 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1-2 TABLESPOONS yellow curry paste (cups; asian shops); 1 can(s) (400 ml) unsweetened coconut milk; 0?$? Kaffir lime leaves; 4-5 Stem(s) Mint; 300 g Cream yoghurt (10% fat)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Sweet peas
1 collar Spring onions
3 medium-sized carrots
1 Garlic clove
1 piece(s) (approx. 20 g) Ginger
800 g Potatoes
2 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1-2 TABLESPOONS yellow curry paste (cups; asian shops)
1 can(s) (400 ml) unsweetened coconut milk
0?$? Kaffir lime leaves
4-5 Stem(s) Mint
300 g Cream yoghurt (10% fat)

Directions

1
For the curry, clean or peel and wash the vegetables. Cut spring onions into rings, carrots into slices. Peel garlic and chop finely. Peel ginger and grate finely. Peel and wash potatoes and cut into large pieces.
2
Heat the oil in a large pot. Fry the prepared ingredients except sugar snap peas in it while stirring. Season with salt and pepper. Stir in curry paste and sweat briefly. Add coconut milk and 1/4 l water and bring to the boil.
3
Add Kaffir lime leaves and simmer covered for 15-20 minutes. Add sugar snap peas 1-2 minutes before the end of cooking time and cook.
4
In the meantime, wash mint for the yoghurt, shake dry and cut into fine strips. Stir the yoghurt until smooth. Season to taste with salt and pepper. Stir in the mint. Season potato curry with salt, pepper and 1 pinch of sugar.
5
Serve with mint yoghurt.