British Potatoes In Curry Sauce 1940
Recipe: #42829
May 15, 2024
"Can use cauliflower instead of potatoes. A dessert spoon measures 1-2 tablespoons so if you like curry add more, if you are on the fence, start low go high. Mia made it gluten free by using rice flour. You could use vegetable broth if vegan with margarine."
Original is 4 servings
Ingredients
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- Sauce
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Nutritional
- Serving Size: 1 (329 g)
- Calories 242.2
- Total Fat - 3.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.6 mg
- Sodium - 371 mg
- Total Carbohydrate - 50.2 g
- Dietary Fiber - 7.6 g
- Sugars - 10.5 g
- Protein - 5.2 g
- Calcium - 39.5 mg
- Iron - 1.7 mg
- Vitamin C - 25.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Boil or steam the potatoes and keep warm.
Step 2
Sauce: Melt the butter (fat) hot a in the pan and put in the chopped onion and apple and fry lightly without browning.
Step 3
Add the curry powder (to taste )and flour, mix well, and add the stock gradually
Step 4
And add the rest of the ingredients.
Step 5
Boil gently for 5 minutes, stirring frequently.
Step 6
Add more water where necessary.
Step 7
Remove cloves.
Step 8
Season to taste.
Step 9
Pour over the potatoes and serve at once.
Tips
No special items needed.
1 Reviews
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