Kerrie-aartappels en Uie
(Curried Potatoes and Onions) Recipe

Origin: South Africa Period: Traditional

Ingredients

550g potatoes, in small dice
1 large onion, sliced
4 tbps butter
240ml beef stock
1 tbsp Cape Curry Powder
1 tbsp vinegar or lemon juice
1 tbsp sugar
1 tbsp flour
salt and black pepper to taste

Kerrie-aartappels en Uie
(Curried Potatoes and Onions) Preparation:

Method:

Fry the onion in the butter until lightly browned then add the potatoes and stir occasionally until they are warmed through. Add all the dry ingredients and the vinegar to the stock then pour this mixture over the vegetables. Cook and stir until the sauce has thickened and cook for about 2 minutes more, until the potatoes have softened.

Serve immediately, accompanied by chutney.

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Other recipes with potatoes and spices as primary ingredients:

North African Vegetable Stew

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Welcome to the Celtnet Recipes Page for Curried Potatoes and Onions

Kerrie-aartappels en Uie(Curried Potatoes and Onions) Recipe

Origin: South Africa Period: Traditional

Ingredients

Kerrie-aartappels en Uie(Curried Potatoes and Onions) Preparation:

Method:

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Accompaniments to Main Courses