Leek in raisin curry

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 200 g baby potatoes
  • 250 g Leeks (leek)
  • 7-10 Tbsp Salt
  • 200 g Tomatoes
  • 1/2 Garlic clove
  • 10 g Butter or margarine
  • 20 g white almonds kernels
  • 15 g Raisins
  • 1 TEASPOON Curry
  • 1 Mesp. Cinnamon
  • 1 Mesp. ground cumin
  • 1/8 l Vegetable broth (instant)
  • 1 TEASPOON sauce thickener
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Wash the potatoes, peel them and cut them in half lengthwise. Clean, wash and cut the leek diagonally into pieces of about 7 cm length. Cook potatoes in salted water for about 20 minutes. After approx. 5 minutes add the leek pieces and cook. Wash, quarter and seed the tomatoes. Cut tomatoes into cubes. Peel garlic and chop finely.

  2. 2

    Heat the fat in a pan and fry the almonds until golden brown. Add raisins, garlic, curry, cinnamon and cumin, sauté briefly and deglaze with stock. Add tomatoes, bring to the boil and sprinkle with sauce thickener while stirring. Bring to the boil again briefly and season to taste with salt and curry. Drain potatoes and leek and stir into the curry sauce. Arrange on a plate and serve garnished with parsley

Nutrition Facts

KCAL
440 kcal
CARBS
49 g
FATS
21 g
PROTEINS
13 g