Stew of onion, carrot, peas and curry

Name: stew of onion, carrot, peas and curry
Total time: 40 min
Yield: 4
Ingredients: 750 flaky potato; 1 vegetable stock; 1 meat broth tablet; 25 gram butter; 1 tablespoon sunflower oil; 250 gram onion; 250 gram winter carrot; 1.5 tablespoon curry powder; 225 gram frozen pea

Ingredients

750 flaky potato
1 vegetable stock
1 meat broth tablet
25 gram butter
1 tablespoon sunflower oil

250 gram onion
250 gram winter carrot
1.5 tablespoon curry powder
225 gram frozen pea

Directions

Boil the potatoes in water with the bouillon tablet added.
Meanwhile, fry the onion rings in the oil and butter in a frying pan in soft and glassy for about 20 minutes.
Add carrot slices and curry powder after 10 minutes. Place a lid on the pan and fry the carrot slices on a low heat al dente.
At the last moment, put the peas in the pan and let them thaw and warm up. Spoon the mixture occasionally during baking. Season with salt and pepper.
Drain the potatoes and collect the cooking liquid. Puree the potatoes with a pestle. Add a dash of cooking liquid to get a smooth puree.
Spoon the curry vegetables through the mash. Serve immediately.