Vegetarian endive curry stew

Name: vegetarian endive curry stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 kg crumbly potato; 1 onion; 250 g mushrooms container 250 g; 50 g unsalted butter or margarine; 1 el curry powder; 250 ml semi skimmed milk; 420 g Gourmet balls; 400 g cut endive bag 400 g

Vegetarian stew with onion, mushrooms, curry, endive and Tivall balls.

Ingredients

1 kg crumbly potato
1 onion
250 g mushrooms container 250 g
50 g unsalted butter or margarine

1 el curry powder
250 ml semi skimmed milk
420 g Gourmet balls
400 g cut endive bag 400 g

Directions

Peel the potatoes, wash them and cut into pieces. Cook them in 20 min. Peel and chop the onion. Cut the mushrooms into slices.
Heat the butter in the frying pan. Fry the onion and curry powder for 3 minutes. Add the balls and cook for 3 minutes. Add the mushrooms and cook for 5 minutes. Warm the milk and mash the potatoes with milk until puree.
Stir in the endive and heat well. Flavor the stew with pepper and salt. Serve with balls and mushrooms.