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Stew of onion, carrot, peas and curry
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Ingredients
Directions
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Boil the potatoes in water with the bouillon tablet added.
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Meanwhile, fry the onion rings in the oil and butter in a frying pan in soft and glassy for about 20 minutes.
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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.
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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.
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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.
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Spoon the curry vegetables through the mash. Serve immediately.
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Nutrition
305Calories
Sodium0% DV0g
Fat12% DV8g
Protein16% DV8g
Carbs15% DV45g
Fiber0% DV0g
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