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🍽️ Cabbage Curry

260 kcal · 55 min · 4 servings

Ingredients

• 1 small pointed cabbage (ca. 600 g)
• 3 medium-sized potato(es)
• 3 carrot(s)
• 1 onion(s)
• 1 clove(s) of garlic
• 1 piece(s) of ginger (ca. 2 cm)
• 1 chili pepper(s)
• 2 tbsp oil
• 1 tbsp curry powder (mild or hot, depending on taste)
• a little cumin powder
• 200 ml coconut milk
• 250 ml vegetable broth (about)
• 100 g lentils, red
• salt and pepper
• 1 pinch(es) of sugar

Instructions

1. 1. Wash the pointed cabbage and cut it into four quarters.
2. 2. Remove the hard core from the inside of the quarters.
3. 3. Slice the pointed cabbage quarters into thin strips.
4. 4. Peel the potatoes and cut them into small cubes.
5. 5. Peel the carrots and slice them into thin rounds.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Peel the ginger.
9. 9. Grate the ginger on a fine grater.
10. 10. Remove the seeds from the chili pepper.
11. 11. Remove the white membranes inside the pepper.
12. 12. Dice the chili pepper finely.
13. 13. Heat the oil in a large pan.
14. 14. Add the prepared vegetables to the pan.
15. 15. Sauté the vegetables briefly.
16. 16. Add the curry powder to the pan.
17. 17. Add the cumin seeds to the pan.
18. 18. Sauté the spices briefly.
19. 19. Pour the coconut milk into the pan.
20. 20. Pour some vegetable broth into the pan.
21. 21. Place a lid on the pan.
22. 22. Let the curry simmer for ten minutes.
23. 23. Add the lentils to the pan.
24. 24. Cook the curry for another ten minutes.
25. 25. Check the cooking time of the lentils according to the package instructions.
26. 26. Gradually add the remaining broth if necessary.
27. 27. Season the curry with salt.
28. 28. Season the curry with pepper.
29. 29. Season the curry with sugar.
30. 30. Serve the curry with naan bread.

Nutrition per serving

• kcal: 260
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 34 g