Erbsen-Kartoffel-Curry

das rezept habe ich gefunden beim chefkoch.

für 2

400 g festkochende kartoffeln, große gewürfelt | 100 g erbsen | 1 tl senfkörner, schwarze | 1 mittel-große zwiebel, fein geschnitten | 1 knoblauchzehe, zerdrückt | 1 el ingwer, geriebener oder | 1 tl kurkuma | 1 tl kreuzkümmel | 1/2 tl chilipulver | 1 tl garam masala | wasser | öl | koriander und minze, nach belieben | salz, pfeffer


die kartoffeln, die zwiebeln, den knoblauchzehe, den ingwer und die gewürze – bis auf die senfkörner – in einem schüssel miteinander vermischen. die senfkörnern in einem topf ohne ölzugabe herhitzen, bis sie anfangen zu springen. jetzt schnell das öl und die zwiebeln mit hinein geben und glasig anbraten. den ingwer und die knoblauchzehen kurz mitbraten. dann die kartoffeln mischung mitrösten (ca. 1-2 minuten). alles mit so viel wasser ablöschen bzw. auffüllen, bis die kartoffeln gerade so bedeckt sind. sobald es anfängt zu köcheln, die hitze herunter schalten.
alles bei geöffnetem deckel solange köcheln lassen, bis die flüssigkeit fast verdampft ist und die kartoffeln weich sind, evtl. noch etwas wasser nachgießen. die erbsen ca. 2-3 minuten vor ende der garzeit mit in den topf geben. am ende noch das koriandergrün oder die minze zugeben und umrühren. dazu passt reis oder naan-brot.

ad | 6.11.2010 | 10 Kommentare

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