Vegetable curry with oven potatoes - recipe | FoodPal
Preheat oven to 200 °C (convection oven 180 °C; gas: level 3. Thoroughly wash the potato, pat dry and cut into wedges. Pour into a bowl, add 0.5 tablespoons o
Keywords
- potato
- coconut milk
- leek
- carrot
- ginger
- garlic
- lemon
- olive oil
- coriander
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodpal-app.com.
Ingredients
- 2 ⅒ (125 g) Carrots, carrots (fresh)
- 1 Teaspoon Olive oil
- ½ (100 g) Leeks, leeks (fresh)
- ¾ (2 g) Garlic (fresh)
- 5 g Ginger (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 2 g Coriander leaves (fresh)
- ½ Tablespoon Rosemary (fresh)
- 100 ml Coconut milk (canned, creamy)
- 125 ml Vegetable broth
- ¼ Teaspoon Lemon juice
- 2 ½ (200 g) Potatoes (firm boiled, fresh)
- ¼ (1,25 g) Chili pepper, hot pepper (fresh)
- 250 g Parsley root
- ½ Teaspoon Curry paste (yellow)
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