400gr potatoes
200gr button mushrooms
2 tbsp SOLIA AROMA oil
3 tbsp flour
150gr leek
2 garlic cloves
coriander, garam masala and ground ginger, half a teaspoon each
1 do 2 tbsp mild curry (yellow)
4 tbsp sour cream
pepper, salt
parsley or dry curry leaves

Dice the potatoes and do the same with mushrooms. Place both in a pot, pour about 1, 5 l water and let boil. Continue to cook for about 15 minutes. In the meantime cook chopped leek and pureed garlic in some oil and add flour to make roux (a spiced thick gravy). Add coriander, garam masala and ground ginger, season with salt and add other spices to your liking. Add roux to the soup, stir and let cook until vegetables are soft. Season with as much pepper as you like. Once the stew is cooked, remove it from the heat source, add vinegar to your liking and some sour cream. Garnish with fresh, chopped parsley before serving.