Filter
Reset
Sort ByRelevance
JulsCampbell
Potato-vegetable curry
A tasty recipe. The main course contains the following ingredients: potatoes (boil solid (a 450 g)), curry powder, lentils (boiled (400 g)), red onion, olive oil, celery, yoghurt (full (pack a 1 l)), fresh coriander ( a 15 g) and naanbroden (garlic and coriander mild (2 pieces)).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut large pieces of potato into quarters, half cut and in thin water with 1 tsp curry powder and salt to taste in 10-12 min.
-
Cast off.
-
Drain the lentils.
-
Cut in onion.
-
Heat the oil in the frying pan and bake the onion for approx.
-
2 min.
-
Cut celery into slices, add to onion and fry for 2 min.
-
In bowl, stir in yogurt and residual curry powder and pour into pan, gently sweat for 5 minutes.
-
Add potatoes and lentils and heat well.
-
Add salt and pepper to taste and sprinkle with chopped coriander.
-
Meanwhile, flatbread 1 min.
-
On each side crusty grilling.
-
Halve bread at an angle.
-
Spread curry over 4 plates.
-
Bring bread to it..
Blogs that might be interesting
-
30 minMain dishpotatoes, flour, tilapia fillet, olive oil, onions, garlic, romatomatics, rosemary,fish stew with tomatoes and rosemary
-
40 minMain dishgreen asparagus, fennel bulb, olive oil, onion, risotto rice, White wine, vegetable stock, chicken bouillon, butter, Parmesan cheese,risotto with grilled spring vegetables
-
20 minMain dishchicken breast, chicken spices, spring / forest onion, celery, olive oil, parma ham, mayonnaise, sour cream, fresh tarragon, fresh parsley, white balsamic vinegar, grannysmith apple, winter carrot, olive oil, lemon, brown bread roll, lamb's lettuce,chicken burger with parma crisp
-
25 minMain disholive oil, onion, garlic, paprika, tomato, rosemary, cod fillet, frozen pea, flat leaf parsley,cod with paprika sauce on garden pea puree
Nutrition
470Calories
Sodium18% DV440mg
Fat15% DV10g
Protein34% DV17g
Carbs26% DV78g
Fiber16% DV4g
Loved it