Wash the potatoes well and brush them clean. To eat them with the skin is best to use new potatoes or triplets. Then, depending on the size, either cut them into cubes about one and a half centimeters or, in the case of small potatoes, into potato wedges. In a large enough bowl, make a marinade of 1 tbsp sunflower oil 1 tsp curry powder, 1 tsp salt and 1/2 tsp paprika powder. Dry the cut potatoes well in a towel, and add them to the marinade. Mix well with your hands so that the potatoes are covered with the marinade all around. Spread them out on a baking sheet lined with baking paper and bake them in the oven at 200 degrees for about 20 minutes, until they are cooked.
In the meantime, clean 200 g (a good handful) of green garden beans, cut them into bite-sized pieces and boil them in salted water for 10 minutes. Then rinse with cold water. Mix the minced meat with 1 egg and the breadcrumbs. Season with salt, pepper, curry and honey.
Form small minced steaks of 3-4 cm diameter from the dough and fry them in a little oil in a pan. Caution: the honey burns the minced meat quickly, so use only medium heat and turn the steaks over more often.
In the meantime, cut the bell bell pepper into bite-sized pieces. Wet a large frying pan with a little oil, fry the bell pepper pieces in it for a few minutes until crisp and season with a little salt. Turn down to medium heat, add the meatballs, as well as the blanched green beans. Drain the corn kernels and corn cobs, wash the corn cobs well, cut them in half crosswise and add both to the pan. Add the potatoes to the pan and season with salt, bell pepper, paprika, curry and honey. Finally, drain the kidney beans, gently stir in and quickly heat through.