This vegetarian stew has a distinctly exotic flavor thanks to its aromatic spices. And mustard seeds are involved in burning fat and speeding up metabolism.
It is necessary
- 1 large onion
- 400 g potatoes
- 3 cloves of garlic
- 1 bunch of green onions
- 1 small chili pepper
- 1 teaspoon mustard seeds
- 1 bay leaf
- Cumin to taste
- Curry to taste
- 200-250 ml vegetable broth
- Parsley
- Salt
- For the omelet:
- 2 eggs
- 1 egg yolk
- 2 tablespoons of mineral water
- A little grated nutmeg
Instructions
Step 1
Heat the oil in a skillet and fry the mustard seeds until brownish. Finely chop the garlic and chili pepper, cut the onion into half rings. We put everything in a cauldron, pour half of the broth, add spices and simmer under a closed lid for about 10 minutes over low heat.
Step 2
Peel the potatoes and cut them into small cubes. Add the second half of the broth, potatoes, bay leaf to the cauldron and simmer for another 20 minutes. Chop the parsley and add to the vegetables a couple of minutes until tender.
Step 3
Beat eggs and egg yolk with mineral water, add nutmeg. Fry in a non-stick pan over low heat without oil.
Step 4
Serve the finished potatoes on one plate with an omelet, sprinkle with chopped green onions.
