Vegetable pot Eastern style

Name: Vegetable pot Eastern style
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 500 g Potatoes; 3 TABLESPOONS Sunflower oil; 200 g Sweet peas; 600 g Mairübchen; 4 Spring onions; 7-10 Tbsp Curry; 2 can(s) (400 ml each) Coconut milk; 7-10 Tbsp Peel and juice of; 1/2 Organic Lemon; 1 bunch/pot of coriander; 7-10 Tbsp salt, pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

500 g Potatoes
3 TABLESPOONS Sunflower oil
200 g Sweet peas
600 g Mairübchen
4 Spring onions
7-10 Tbsp Curry
2 can(s) (400 ml each) Coconut milk
7-10 Tbsp Peel and juice of
1/2 Organic Lemon
1 bunch/pot of coriander
7-10 Tbsp salt, pepper

Directions

1
Peel and wash the potatoes and cut them into approx. 0.5 cm thick pieces. Heat the oil in a pot. Fry the potatoes lightly for about 10 minutes, turning them more often.
2
Meanwhile wash the sugar snap peas and cut them in half diagonally. Clean, peel, halve and slice the turnips. Clean and wash spring onions. Cut the white of the onions into pieces, onion green into rings.
3
Dust the potatoes with 1 tablespoon curry. Pour 600 ml water over coconut milk and bring to the boil covered.
4
Add sugar snap peas, mayonnaise, the white of the spring onions and lemon peel to the curry and simmer for about 5 minutes.
5
Wash the coriander, shake dry and chop coarsely. Add to the curry with the onion greens. Season with salt, pepper, curry and lemon juice.