Vegetable Curry

Name: Vegetable Curry
Total time: 40 min
Yield: 3
Ingredients: 400 grams waxy Potatoes; 400 grams Carrots; 150 grams Frozen pea; 1 tablespoon Vegetable oil; 1 Garlic clove; 1 teaspoon freshly grated Ginger root; 1 teaspoon Turmeric; 1 teaspoon Curry powder; 100 grams non-fat Yogurt (0.1% fat); 0.5 teaspoon Pastry flour; 2 tablespoons Lemon juice; Salt; Pepper (from the mill); chopped Parsley (for garnish)

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

Ingredients: 400 grams
waxy Potatoes; 400 grams
Carrots; 150 grams
Frozen pea; 1 tablespoon
Vegetable oil; 1
Garlic clove; 1 teaspoon
freshly grated Ginger root; 1 teaspoon
Turmeric; 1 teaspoon
Curry powder; 100 grams
non-fat Yogurt (0.1% fat); ½ teaspoon
Pastry flour; 2 tablespoons
Lemon juice; Salt; Pepper (from the mill); chopped Parsley (for garnish)

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Preparation steps

Rinse potatoes, peel and cut about 2 cm (approximately 3/4 inch) cubes. Peel carrots and cut into slices.

Heat the oil in a large pan over medium heat, add the potatoes and carrots and cook, stirring frequently, for 10 minutes. Pour in a little hot water and cook another 10 minutes.

Peel and chop the garlic. Add to the pan with the ginger and fry briefly. Stir in turmeric and curry powder. Stir the yogurt with the flour until smooth and add to the potatoes with the peas. Cook over low heat for 10 minutes. Season with lemon juice, salt and pepper. Sprinkle with parsley and serve with rice, if desired.