FRIJE

Instructions

• 1.   The Mashed Potatoes
  Bring a pot of salted water to a boil.
  Peel and cut the potatoes into pieces (about 2 cm). Place them in the boiling water and cook for 25 minutes until they can be mashed.
  Once the potatoes are cooked, drain them and return them to the pot.
  Mash them using a potato masher or a fork. Season with salt and pepper, and add a knob of butter and a little milk for a creamier mashed potatoes.
• 2.   The Vegetable Curry
  In a Dutch oven, heat a drizzle of cooking oil over medium-high heat. Add the following ingredients to the pot one by one:
  Cut and remove the stalks from the fennel bulb. Cut it in half. Remove the core (the slightly hard and fibrous part) and finely slice it (about 1 cm or less).
  Peel and cut the carrot into small pieces (about 0.5 cm).
  Sauté the vegetables with the curry for 3 to 4 minutes until they are golden.
  Add the coconut milk and enough water to just cover the vegetables. Season with salt and pepper, and continue cooking covered for about 20 minutes to speed up the cooking process.
  Rinse and drain the bean mix. Add it to the pot when there are 5 minutes of cooking time left.
• 3.   Serve the vegetable curry stew with Madras curry and coconut milk accompanied by the mashed potatoes and sprinkle with flax seeds.

Notes & Suggestions

• Replace the fennel with onion if you prefer.
  Make your own bean mix or directly choose a ready-made canned mix!

Nutritional information *