Turnip curry with a crispy yogurt salad

1.

Peel, wash and dice the potatoes. Heat the oil in a saucepan and sauté the potatoes in it for about 5 minutes. After about 3 minutes, stir in the curry paste. Deglaze with coconut milk, bring to the boil and simmer for about 15 minutes.

2.

Peel and dice May turnips. Approx. Add to the potatoes 5 minutes before the end of the cooking time. Clean and wash the spring onions and cut into fine rings. Wash the coriander, shake dry, pluck the leaves, except for something to garnish, from the stems and chop finely.

3.

Halve the lime, squeeze out the juice. Mix the yoghurt and cream. Season with salt, pepper, cayenne pepper and 1–2 tablespoons of lime juice. Peel the carrots and onions and cut into fine strips.

4.

Clean and wash the lettuce, shake dry and cut into fine strips. Clean the cabbage and cut into fine strips. Mix the yogurt dip and vegetable strips. Break the bread chips into small pieces.

5.

Season the curry with salt and lime juice. Stir in the spring onions and coriander. Fold the bread chips under the salad. Arrange the curry and salad and garnish with coriander.