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🍽️ Cinnamon Kohl-Carrot Curry

142 kcal · 30 min · 4 servings

Ingredients

• 800 g Savoy cabbage
• 2 Carrots
• 1 unpeeled Orange
• 1 tsp Powdered sugar
• 2 tbsp Olive oil
• 0.5 tsp Coriander seeds
• 0.5 tsp Peppercorns
• 1 Cinnamon stick
• 1 Pin Ground star anise
• 150 ml Vegetable broth
• Salt

Instructions

1. 1. Thoroughly rinse the savoy cabbage under running water.
2. 2. Remove the hard core at the bottom of the cabbage head.
3. 3. Cut the cabbage leaves into thin strips.
4. 4. Peel the carrots completely.
5. 5. Cut the carrots into small batons or cubes.
6. 6. Finely grate the orange peel to obtain the zest.
7. 7. Squeeze the juice out of the orange.
8. 8. Add the powdered sugar, oil, crushed coriander, and pepper to a large pan.
9. 9. Add the cinnamon stick and anise to the pan.
10. 10. Heat the pan and briefly sauté the spices and sugar.
11. 11. Deglaze the mixture with the orange juice and a splash of broth.
12. 12. Stir the chopped cabbage into the pan.
13. 13. Add the orange zest to the pan.
14. 14. Add the cut carrots to the pan.
15. 15. Season the mixture with salt.
16. 16. Cover the pan halfway.
17. 17. Let the curry simmer gently over low heat for about 15 minutes.
18. 18. Add a little more broth if necessary if the pan becomes too dry.
19. 19. Finally, adjust the seasoning of the curry to taste.
20. 20. Serve the finished curry warm.

Nutrition per serving

• kcal: 142
• Protein: 7 g · Fett/Fat: 6 g · Carbs: 15 g