Potato sausage curry (spicy and basil) Make two curry at the sam
Curry lovers who enjoy eating curry all week long, and if they make it once, they make it into a pot and eat it for many days because it's a waste of time to prepare ingredients. It's easy to make it with simple ingredients, and it's better because you can make two flavors at once without getting tired of it. Curry with only potatoes/sausages/onions is made with spicy and basil flavors.
6 serving
Within 30 minutes
소문난큰손
Ingredients
  • Potato
    1pack
  • onion
    2.5ea
  • Vienna sausage
    8~10ea
  • solid curry
    110g
  • solid curry
    110g
  • Basil pesto
    1T
  • Milk
  • Parmesan cheese
    500ml
Cooking Steps
STEP 1/11
The main ingredients are potatoes and sausages. I used 12 servings of solid curry to eat for more than a week for 2 people. I'm going to mix the mild and hot flavors to give you a slightly spicy taste. Choose the spicy curry as you like.
STEP 2/11
Cut potatoes freely into bite-sized pieces (six to eight pieces depending on the size, smaller when you have children), and cut sausages into bite-sized pieces. If it's a small Vienna sausage, you can use it as a whole. Cut the onions into sausage-sized pieces.
STEP 3/11
In a wide wok or skillet, stir-fry the oil (swish twice) or butter (1 spoon) until the onion turns brown and is half transparent. At this time, it is good to stir-fry salt, pepper, peperoncino, etc. with a pinch of salt. You don't have to add anything to your preference.
STEP 4/11
When the onions are half transparent, add the sliced potatoes and stir-fry them so that the onions become more transparent. If you want to reduce the time to cook potatoes, you can cut them into smaller pieces and prepare them.
STEP 5/11
Add sausage as much as you want and stir it for 1 to 2 minutes.
STEP 6/11
Pour water so that the ingredients are fully submerged and boil well over high heat until the ingredients are cooked. After the water was completely boiled, it was lowered to medium heat and dragged for more than 5 minutes.
STEP 7/11
Beat in the solid curry and put it in. If you pour boiling water on it, it melts much better. Solid curry melts well over time even if you put it right in the pot, but you can shorten the time by dissolving it yourself. I used 3/4 of the solid curry I prepared.
STEP 8/11
After dissolving the curry, reduce the heat to low and boil it down to the desired concentration. If you eat it for several days, the sauce may disappear, so you can adjust it to a concentration that seems to be a little lively at first.
STEP 9/11
Make basil cream curry while the basic curry boils over low heat. Prepare 500ml of milk or 1 to 2 spoons of cheese powder in 500ml of water. If you don't have cheese powder, you don't have to put it in. Heat in a pot over medium heat, scoop out 1 spoon of basil pesto and bring to a boil while stirring.
STEP 10/11
Add 1/4 of the prepared solid curry to the fully melted basil cream and stir to dissolve. Since you added milk, stir it slowly over low to medium heat and boil it.
STEP 11/11
The finished basil cream curry can be eaten as a sauce without any ingredients, or you can take the ingredients from the curry that is boiling next to you and boil them together. If the salty taste is strong, pour half a cup of milk to adjust the concentration and flavor.
You can make curry with one or two ingredients you want. But make sure to add onions. It softens the salty taste of curry itself and enhances the sweetness of nature. You don't have to add a lot of salt, pepper, etc. when you fry the ingredients.
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