Nutrition Facts
4 servings
4
Recipe for Potato Curry in a Wrap
A delicious dish that delights both young and old and is eaten with hands.
Ingredients
1 sliced white onion
600 peeled potatoes cut into cubes
400 canned tomato pulp
2 powdered curry
2 mango confit
2 Sunflower oil
1 plain yogurt
10 fresh mint
Directions
1
Prepare the yogurt sauce: mix plain yogurt with washed, dried, and chopped mint leaves. Set aside in the refrigerator.
2
In a pot of boiling water, cook the diced potatoes for 5 to 8 minutes (they should be tender). Drain and set aside.
3
In a frying pan, sauté the chopped onion in sunflower oil. When the onion is tender, pour in the tomato pulp and mix. Add the curry, mango chutney, and the potatoes. Season with salt and pepper.
4
Mix, then let simmer for 10 to 15 minutes.
5
To finish, serve this potato curry in wraps accompanied by mango chutney and mint yogurt sauce.
Ingredients
Ingredients
1 sliced white onion
600 peeled potatoes cut into cubes
400 canned tomato pulp
2 powdered curry
2 mango confit
2 Sunflower oil
1 plain yogurt
10 fresh mint
Directions
Directions
1
Prepare the yogurt sauce: mix plain yogurt with washed, dried, and chopped mint leaves. Set aside in the refrigerator.
2
In a pot of boiling water, cook the diced potatoes for 5 to 8 minutes (they should be tender). Drain and set aside.
3
In a frying pan, sauté the chopped onion in sunflower oil. When the onion is tender, pour in the tomato pulp and mix. Add the curry, mango chutney, and the potatoes. Season with salt and pepper.
4
Mix, then let simmer for 10 to 15 minutes.
5
To finish, serve this potato curry in wraps accompanied by mango chutney and mint yogurt sauce.
Notes
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