Potato-vegetable curry

Name: potato-vegetable curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 bags potatoes cook (a 450 g); 2 teaspoons curry powder; 1 look lentils cooked (400 g); 1 Red onion; 2 tablespoons olive oil; 1 bush celery; 150 ml yogurt full (pack a 1 l); bag fresh coriander a 15 g; 1 business suit flatbread garlic and coriander mild (2 pieces)

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)).

Ingredients

Kitchen Stuff

grill pan

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..

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Nutrition

470Calories

Sodium18% DV440mg

Fat15% DV10g

Protein34% DV17g

Carbs26% DV78g

Fiber16% DV4g

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