- 3 large Potatoes
- 160 grams of Vegan chicken pieces
- 1 large Onion
- 3 cloves of Garlic
- 400 grams of Green beans
- 2 tablespoons of Curry powder
- 1 Madame jeanette
- 2 dollops of Vegan butter
- 1 liter of Vegetable stock
- 1/2 Vegetable stock cube
- A pinch of Salt
- A pinch of Pepper
Mise en place
Peel the potatoes and cut into chunks that are roughly the same size.
In a pot or casserole, heat up 1 dollop of vegan butter.
Add in the onion and garlic and fry until the onion is translucent, then add in the potatoes and the curry powder.
While the curry is bubbling, melt the other dollop of vegan butter in a smaller pot.
After 30 minutes, remove the madame jeanette and turn off the heat.