The Indian spice mix adds an enjoyable surprise touch to the otherwise familiar taste of the dish.
2 garlic gloves 3 onions 2 tsp Indian spice mix 500 g potatoes 2 kale leaves approx. 1,5 dl (0,6 cups) frozen funnel chanterelles* 200 g tofu canola oil for frying salt
*You can also use dried funnel chanterelles.
Cut the potatoes into wedges. Wrap them up in aluminium foil and cook on the campfire for about 30 minutes. Meanwhile, cut the onions into half rings and dice the garlic gloves. Heat the oil in the pan and add the onions, garlic and the Indian spice mix. Sauté the onions to the point of caramelizing. Check the potatoes; if they aren’t ready yet, take the onions off the heat. When the potato wedges have cooked, add them to the pan. Tear the kale leaves into tinier pieces and add them to the mix together with the funnel chanterelles. Crumble the tofu into the mix as well. Fry the mix until potatoes have achieved a satisfactory colour and everything has heated up.