for 4 person

1 tbsp	olive oil
600 g	baby potatoes, cut into segments
2	onions, sliced
2	red-skinned apples, cut into pieces approx. 1 1/2 cm
1	red chilli pepper, deseeded, cut into small strips
1 tbsp	curry powder (mild or hot, your choice)
3 dl	vegetable bouillon
2 dl	single cream for sauces
	salt and pepper to taste
¼ bunch	peppermint, roughly chopped

How it's done

Heat the olive oil in a wide-bottomed pan. Stir-fry the potatoes, onions, apples, chilli and curry powder for approx. 3 mins. Pour in the stock and single cream, cover the curry and simmer for approx. 15 mins.

Season the curry, serve, scatter with mint.

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