When I tasted this dish I couldn’t believe that with so few ingredients and in a short time you could create something so delicious! And yet… trying is believing. The apples form a soft puree with acidulous and fruity hints that blend perfectly with the sweeter taste of the onion and the consistency of the potatoes.
Curry gives an exotic touch, as well as precious antioxidant and anti-inflammatory properties, and chili pepper enhances the flavors and provides vitamin C (Nakayama et al, Nutr J, 2014). That’s all, there is no cream or butter in this recipe, replaced by extra virgin olive oil, vegetable broth, and vegetable milk.
The only recommendation is, if the stew seems too liquid, do not throw away the broth, but remove it with a ladle and keep it aside, you can drink it easily so as not to lose the precious antioxidants of the onions and apples that, during cooking, were partly transferred to broth (Ioku et al, J Nutr Sci Vitaminol, 2001).
Ingredients600 grams of potatoes2 apples2 red onions1 teaspoon curryChili500 ml of vegetable broth100 ml of vegetable milkPepperFinely ground whole sea salt extra virgin olive oilPeel the potatoes and cut them into wedges. Peel the apples, remove the core and cut them into cubes, slice the onions.
Pour a drizzle of extra virgin olive oil into a large pan and heat. Add the potatoes, apples, and onions and cook for a couple of minutes, stirring often. Pour in the broth and milk, mix, close with the lid, and leave to cook for 15 minutes. Add the curry and a pinch of chili, pepper, and, if needed, salt, mix and serve!