Yoghurt-curry potatoes

Name: Yoghurt-curry potatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g baby potatoes; 1 red and green chili pepper; 3 TABLESPOONS Oil; 2-3 TEASPOONS Curry; 1/2 TEASPOON ground cumin, salt; 200 g creamy milk yoghurt

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g baby potatoes
1 red and green chili pepper
3 TABLESPOONS Oil
2-3 TEASPOONS Curry
1/2 TEASPOON ground cumin, salt
200 g creamy milk yoghurt

Directions

1
Wash the potatoes well. Cook for about 20 minutes. Peel and finely chop the ginger. Clean, core, wash and finely chop the chilli
2
Quench the potatoes, peel them. Fry in hot oil until golden brown all around. Sweat curry, cumin, ginger and chilli briefly and salt. Stir in 6 tablespoons of water and yoghurt and warm it up carefully (do not boil, yoghurt flocculates!). Remove from the heat and let it stand for at least 30 minutes. Serve warm or cold