Vegetable curry with potato samosas

Peel and chop onion and garlic. Heat half of oil in wok or frying pan. Half the onion and garlic with 1/2 tablespoon of sambal, 1/2 tablespoon of sugar, 1 tablespoon curry and cumin. Potato cubes, add 1 1/2 tablespoon of bouillon powder and 2 dl of water and bring the liquid to the boil. Turn the fire low and let potatoes simmer for about 10 minutes, until they are done and the water is almost evaporated. Spoil occasionally. Take the pan of fire and let potatoes cool (slightly).

Cleaning vegetables in the meantime. Distribute cauliflower in small florets. Cut leek diagonally into rings of approx. 1 1/2 cm wide. Halve the carrot and zucchini in half lengthwise and cut into slices. cut coarsely.

Preheat the oven to 220 ° C. Let the puff pastry thaw. Divide slices diagonally. Grease the baking sheet with parchment paper. Mix the potato mixture over half of the triangles, cover with remaining triangles. Cover edges with water and press firmly. Untie egg. Place the pastry triangles on the baking tray, cover the top with egg and bake until lightly browned and cooked in the middle of the oven for approx. 10 minutes.

Meanwhile, heat residual oil in wok or frying pan. Rest of onion and garlic gently bake for about 2 minutes with the rest of sambal, sugar and curry. Add remaining broth powder and approx. 3 dl of water. add coal and carrots and simmer for about 5 minutes with lid on pan. Add cauliflower, leek and zucchini and simmer for approx. 5 minutes.

Meanwhile, squeeze out lemon. Combine coconut cream and lemon juice with vegetables and continue to scoop until coconut cream is dissolved. Take the pan of fire, cut the coriander over it and stir it through curry. Vegetable curry served with warm potato samosas. Delicious with basmati rice and cucumber salad with a mint-yoghurt dressing.