KARTOFFELCURRY  mit  INGWER

Potato Curry with Ginger

600 g small potatoes
1 onion
2 garlic cloves
30 g ginger
1 green chili pepper
3 tbsp. parsley
350 g rice
1 tsp. curry powder
1 tsp. Coriander (ground)
200 g cherry tomatoes
750 ml chicken soup (cube)
120 g red lentils
2 tbsp. yogurt
Juice of 1 lemon

 

 

Peel potatoes, halve and boil until al dente. Peel onion, garlic and ginger and chop coarsely, chilli too.
Add parsley and blend all. Cook rice. Heat oil and fry curry powder over medium heat for 2 minutes , stirring constantly.
Add onion-garlic-ginger mixture and the cilantro and fry further 2 minutes. Divide cherry tomatoes in half, add them and cook until tender. Add the lentils, douse with soup and simmer until the lentils are tender. Add the cooked potatoes and simmer for further 5 minutes. Finally stir in yogurt and lemon juice.
Garnish with parsley and serve with rice.

 

      
     
 

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