Indian endive stew with vegage chop

Name: Indian endive stew with vegage chop
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 500 g crumbly potato; 2 white onions; 1 toe garlic; 3 el (peanut) oil; el garam masala; 800 g canned chickpeas; 150 g curd; 400 g chilled cut endive; 175 g vega finely chopped; 50 g salted cashew nuts; 2 el Mango Chutney

Vegetarian stew with endive, vadouvan and cashew nuts.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Peel the potatoes and cut into equal pieces. Boil them in water with salt, if necessary, for about 15 minutes.
Meanwhile, cut the onions in half rings and finely chop the garlic. Heat the oil in a frying pan and fry the onion, garlic and garam masala on a medium heat for 10 minutes.
Change regularly. Meanwhile, put the chickpeas in a sieve, rinse under cold running water and let drain. Add to the onions and cook for 4 minutes.
Drain the potatoes, put them back in the pan and crush well. Put the pan back on low heat.
Add the heap and all endive and stir until the endive is slightly shrunken. Mix in the onion chickpea mixture and season with salt and pepper.
Turn off the heat, but leave the stew in the hot pan.
Heat the rest of the oil in the frying pan and fry it finely chopped for 3 minutes on a high heat. Meanwhile, chop the cashew nuts roughly.
Divide the stew over the plates or bowls. Spoon it finely, the rest of the heap and the mango chutney on it. Sprinkle with the cashew nuts.