Details
45 minKeerthi Bandara
Method
Wash potatoes and boil salted water for 20-25 min. Peel onions, finely chop and fry in a saucepan with ghee, add vegetable stock and heat, remove from heat and season to taste with gomasio, turmeric, curry powder, coconut blossom syrup, tamarind paste, lemon and orange juice, salt and pepper.
Peel potatoes, then cut into slices and place in a large bowl. Put the spring onions in rings, cut the diced peppers into cubes and add the beans mix in the can to the potatoes. Then pour over broth and let it pass for 30 minutes. If necessary, season the potato salad and mix in the remaining ghee. Finely chop the parsley leaves and mix with the potato salad.
Ingredients
- 1 kg of firm cooking potatoes
- 2 tbs Rapunzel Allgau Ghee
- 350 ml Rapunzel vegetable stock
- 1 tbs Rapunzel Gomasio
- 1 tsp turmeric
- ½ tsp Rapunzel coconut blossom syrup
- 1 can of Rapunzel beans Mix in tin
- ½ tsp Tamarind paste
- Juice of a lemon
- Juice of an orange
- some parsley
- 2 red onions
- 1 red pointed pepper
- ½ bunch of spring onion
- 1 pr. Curry powder
- Rapunzel herbal salt
- pepper
