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🍽️ Creamy Brussels Sprout Curry with Potatoes

334 kcal · 30 min · 4 servings

Ingredients

• 750 g Brussels sprouts
• Salt, pepper from the mill
• 300 g mostly waxy potatoes
• 2 onions
• 1 untreated orange
• 4 tbsp oil
• 5 sprigs marjoram
• 4 tsp curry
• 250 ml vegetable broth
• 2 tbsp raisins
• 100 g crème fraîche

Instructions

1. 1. Thoroughly rinse the Brussels sprouts under running water.
2. 2. Fill a pot with water, add salt, and bring it to a boil.
3. 3. Add the washed Brussels sprouts to the boiling salted water and cook for about 10 minutes.
4. 4. Peel the potatoes and rinse them as well.
5. 5. Cut the potatoes into bite-sized pieces.
6. 6. Boil the potato pieces in salted water for about 20 minutes.
7. 7. Drain the Brussels sprouts and potatoes and let them cool down.
8. 8. Peel the onions and cut them into wedges.
9. 9. Cut the orange peel into thin strips, but make sure to remove the white bitter pith.
10. 10. Heat some oil in a large pot.
11. 11. Add the onion wedges, orange peel, and marjoram to the pot.
12. 12. Sauté the ingredients over medium heat for 2 to 3 minutes.
13. 13. Add the cooled potatoes and Brussels sprouts to the vegetables.
14. 14. Fry everything together for 4 to 5 minutes.
15. 15. Stir the curry powder thoroughly into the mixture.
16. 16. Add the vegetable broth and the raisins.
17. 17. Let the curry simmer for about 5 minutes.
18. 18. Season the dish to taste with salt and pepper.
19. 19. Stir the crème fraîche into the curry.
20. 20. Let the curry come to a brief boil again.
21. 21. If you prefer a more liquid consistency, add a little more vegetable broth.
22. 22. Serve the warm curry in bowls.

Nutrition per serving

• kcal: 334
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 30 g