Warm up

Is there any way to smuggle products rich in vitamin B12 like lettuce from cold salads into hot dishes?

The answer is – yes! This very first, cold and rainy day of approching autumn  I have had an honor to smuggle lettuce into very hot curry potatoes.

curry potatoes with lettuce leaves 

Ingredients:

curry paste

• 5 juniper balls                                               
• 2 teaspoons cumin seeds
• 1 teaspoon coliander seeds
• 1 teaspoon cinnamon
• 1 teaspoon red chili flakes
• pinch of salt
• 2 full spoons of tomato purée
• 40 ml of white wine
• 30 ml vegetable oil

the rest of ingredients

• 650g potatoes cut into cubes
• 3 red tomatoes and 3 orange tomatoes finaly grated
• 400 ml water
• 2 big onions chopped
• 2 cloves of garlic cut into slices
• about 10 green and fresh lettuce leaves
• fresh parsley to garnish

step by step

1. To prepare the curry paste hit medium pan and roast (without ay kind of oil!) juniper balls, cumin and coliander seeds til they become golden. Blend roasted spices with cinnamon, salt and chili flakes. In separate bowl combine all ingredients into smoothie paste.
2. Hit the biggest pan you have, pour 2 spoons of vegetable oil into it and fry onions with garlic about 5 minutes. Then, add the curry paste and stirring constantly fry about 3 minutes. This process alouds to bring out the aroma of indian spices and evaporate alcohol from white wine.
3.  Pour water and grated tomatoes into the pan, mix everything and cook on low heat about 1o minutes.
4.  Add potatoes and make sure that all of them are covered with sauce. If needed add more water. Cover the pan and cook 20 minutes over low heat.
5.  Remove the lid and cook for another 10 minutes, so the sauce can become dense.
6. Wash  lettuce leaves and cut them into slices. Add the leaves into the pan and cover it cooking just 2 mintues. Turn off the hit and garnish with fresh chopped parsley.
7. Serve hot and enjoy!