Potato, Bell Pepper and Apricot Curry

Peel the potatoes, coarsely chop, and cook in salted water for about 25 minutes. Remove the potatoes from water and allow to drain.

Rinse the red bell pepper, trim, cut in half, remove seeds and ribs, and cut into bite-sized pieces. Blanch the apricot for a few seconds, drain, peel, remove the pits, and cut into wedges.

Rinse, trim, and cut the scallions diagonally into about 3 cm (approximately 1¼ inches) long pieces. Peel the red onion and dice.

For the curry sauce, heat 1 tablespoon clarified butter in a saucepan and saute the red onion until translucent. Sprinkle with curry and flour, and cook while stirring for about 2 minutes. Pour the vegetable stock, bring to a boil, and simmer for about 5 minutes over low heat. Add the cream and season with salt and pepper.

Heat the remaining clarified butter in a wok or a large frying pan and saute the bell pepper and scallions over medium heat, while stirring, for about 5 minutes. Add the potatoes, apricots and the curry sauce, and season with salt and pepper.