An oriental variation on boiled potatoes.
Ingredients
-
piece of ginger root (about 1 inch)
-
1 clove of garlic
-
500 grams of potatoes
-
1 small cauliflower
-
3 tablespoons of oil
-
1 teaspoon mustard seed
-
1 teaspoon turmeric (turmeric, turmeric)
-
1/2 teaspoon cumin seeds
-
1/4 vegetable stock tablet with less salt
-
1 dried chili pepper
-
100 grams cherry tomatoes
-
150 grams of steak
-
6 sprigs of coriander
Preparation
- Peel the piece of ginger and grate it.
- Peel the garlic and cut it small.
- Peel the potatoes and cut them into large cubes.
- Clean the cauliflower. Divide the cauliflower into florets and cut the stems into pieces.
- Heat 1 tablespoon of oil in a frying pan and fry the garlic, half the ginger, half the mustard seeds, half the turmeric and the cumin seeds until fragrant.
- Add the potato cubes with 400 milliliters of water and the piece of bouillon tablet.
- Crumble the chili pepper on top. Bring this to a boil and let it simmer for 15 minutes.
- Heat 1 tablespoon of oil and fry the rest of the ginger and some turmeric in it. Add the cauliflower with a dash of water and let the cauliflower cook for about 8 minutes.
- Wash the tomatoes and cut them in half. Cook the tomatoes with the potatoes for a few more minutes.
- Cut the steak into thin strips. Brown the steaks with pepper and some mustard seeds in the rest of the oil.
- Wash the coriander and cut it small. Remove from the heat and stir the coriander into the curry.
- Serve the cauliflower and the meat with the potato curry.
Allergy info
Check the label for the use of broth.
Number of persons
2
Duration
15-30 minutes
| Energy |
500 kcal |
|---|---|
| Egg white |
25 grams |
| Carbohydrates |
50 grams |
| Fat |
20 grams |
| Saturated fat |
4 grams |
| Fiber |
10 grams |
| Salty |
0.3 grams |
