Don't Cry It's Curry With Potatoes
Annet
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
60 min

Ingredients

15 grams
Buckwheat
1 tsp
Cardamom
0.25
Cauliflower
50 grams
Chickpeas
1 tsp
Cinnamon
2 tsp
Cumin
0.75 tbsp
Curry Powder
1 tbsp
Olive Oil
1
Onion
25 grams
Peanuts
100 grams
Potatoes
0.75 tbsp
Rice Vinegar
50 grams
Tofu

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Wash and cut your cauliflower so that they all have a similar size and shape.
  3. Slice your tofu into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your onion.

Heating Steps

  1. Boil buckwheat according to instructions on package.
  2. Heat olive oil in a pot and add onion, cardamon, cinnamon, cumin and curry powder and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Potatoes and fry for 15 minutes.Finally, add Cauliflower, Chickpeas and Tofu and fry for 15 more minutes.
  4. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  5. Toast peanuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  6. Add rice vinegar and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with buckwheat on the side.
  2. Add Peanuts on top.