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FareShare Gazette -- November 2011 Recipes

FareShare Gazette -- November 2011 Recipes comes together with Potatoes Dice Small, Butter Or Margarine Or Oil, Beef Stock Or Water, Curry Powder, and Vinegar Or Lemon Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 cup
• 4 tbsp
• 1 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Slice the onion and saut� in the butter until light brown.

2. 2

   Add the potatoes and stir occasionally until hot.

3. 3

   Mix the dry ingredients together and add the stock and vinegar to them; then add this mixture to the vegetables.

4. 4

   Cook and stir until the sauce is thickened and then cook about 2 minutes more or until the potatoes are cooked through.

5. 5

   Serve with chutney if desired.