← All recipes

🍽️ Creamy Curry with White Cabbage and Potatoes

159 kcal · 30 min · 4 servings

Ingredients

• 500 g white cabbage
• 3 firm-cooking potatoes
• 2 tomatoes
• 2 tbsp sprout oil
• 1 tsp turmeric
• 2 bay leaves
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp freshly grated ginger
• 100 g peas (frozen)
• 1 tsp garam masala
• salt
• chili powder

Instructions

1. 1. Remove the hard core from the white cabbage and cut the head into thin strips.
2. 2. Peel the potatoes, wash them thoroughly, and cut them into small cubes.
3. 3. Wash the tomatoes, halve them, and remove the hard stem end and seeds.
4. 4. Dice the tomato flesh into small pieces.
5. 5. Heat oil in a pot and fry the potato cubes in it for about 10 minutes until golden brown, stirring occasionally.
6. 6. Remove the cooked potatoes from the pot and set them aside.
7. 7. Add the white cabbage strips to the same pot.
8. 8. Stir turmeric, bay leaf, coriander, cumin, and ginger into the cabbage.
9. 9. Add the potato cubes back into the pot.
10. 10. Pour in about 50 milliliters of water.
11. 11. Simmer the curry covered for about 10 minutes.
12. 12. If necessary, add a little more water so the vegetables do not dry out.
13. 13. Add the peas and the diced tomatoes to the curry.
14. 14. Simmer the dish for another 10 minutes until the vegetables are cooked but still firm.
15. 15. Season the curry with garam masala, salt, and chili to taste.
16. 16. Serve the curry hot and serve with rice if desired.

Nutrition per serving

• kcal: 159
• Protein: 5 g · Fett/Fat: 5 g · Carbs: 21 g