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🍽️ Creamy Curry with Potatoes and Savoy Cabbage

267 kcal · 30 min · 4 servings

Ingredients

• 600 g mostly waxy potatoes
• 600 g Savoy cabbage
• 1 onion
• 1 tbsp rapeseed oil
• 1 tbsp red curry paste
• 800 g chunky tomatoes (can)
• 250 ml vegetable broth
• 1 handful coriander (5 g)
• 200 g yogurt (3.5% fat)
• salt
• pepper

Instructions

1. 1. Peel the potatoes and rinse them under running water.
2. 2. Cut the peeled potatoes into small cubes of about one centimeter in size.
3. 3. Remove the hard center rib from the savoy cabbage and wash the leaves thoroughly.
4. 4. Cut the savoy cabbage leaves into strips about one centimeter wide.
5. 5. Peel the onion and cut it into very small cubes.
6. 6. Put the oil in a pot and heat it over medium heat.
7. 7. Add the onion cubes and the curry paste to the hot oil.
8. 8. Fry the onions and the curry paste for about one minute.
9. 9. Add the potato cubes to the pot and fry them for three minutes.
10. 10. Add the savoy cabbage strips and simmer them for about two minutes.
11. 11. Add the chopped tomatoes and the broth to the pot.
12. 12. Bring the mixture to a boil.
13. 13. Reduce the heat to low and cover the pot.
14. 14. Let the curry simmer for twenty minutes until the potatoes and savoy cabbage are soft.
15. 15. Wash the cilantro under running water.
16. 16. Shake the cilantro dry.
17. 17. Pluck the leaves from the stems.
18. 18. Chop the cilantro leaves finely.
19. 19. Stir about 150 grams of yogurt into the finished curry.
20. 20. Season the curry to taste with salt and pepper.
21. 21. Divide the curry onto several plates.
22. 22. Add the remaining yogurt as a topping.
23. 23. Garnish the dish with the fresh cilantro leaves.

Nutrition per serving

• kcal: 267
• Protein: 12 g · Fett/Fat: 6 g · Carbs: 40 g