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🍽️ Spicy White Cabbage Curry

296 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 20 g ginger (1 piece)
• 1 red chili pepper
• 500 g potatoes
• 750 g small white cabbage (1 small white cabbage)
• 2 tbsp olive oil
• 2 tsp red curry paste (depending on heat, you can use more)
• 425 ml canned tomatoes (filling volume)
• 250 ml classic vegetable broth
• salt
• pepper
• 1 pinch cane sugar
• 3 sprigs flat-leaf parsley
• 50 g unsalted peanuts

Instructions

1. 1. Peel the onions, garlic, and ginger.
2. 2. Finely chop all three ingredients.
3. 3. Wash the chili pepper.
4. 4. Cut the pepper lengthwise.
5. 5. Remove the seeds.
6. 6. Rinse the pepper again if necessary.
7. 7. Slice the pepper into thin rings.
8. 8. Peel the potatoes.
9. 9. Wash the potatoes.
10. 10. Cut the potatoes into small cubes.
11. 11. Quarter the white cabbage.
12. 12. Remove the hard core.
13. 13. Slice the cabbage into thin strips.
14. 14. Rinse the cabbage briefly in a colander.
15. 15. Let the cabbage drain well.
16. 16. Heat the oil in a large wide pot or in a wok.
17. 17. Sauté the onions, garlic, ginger, and chili rings over medium heat.
18. 18. Stir in the curry paste.
19. 19. Toast the paste briefly.
20. 20. Add the potatoes and white cabbage.
21. 21. Sauté the vegetables briefly while stirring.
22. 22. Add the tomatoes including their juice.
23. 23. Mash the tomatoes slightly with a fork.
24. 24. Pour in the vegetable broth.
25. 25. Season everything with salt.
26. 26. Season everything with pepper.
27. 27. Add 1 pinch of sugar.
28. 28. Cover the pot.
29. 29. Cook the curry over medium heat for about 20 minutes.
30. 30. Wash the parsley.
31. 31. Shake the parsley dry.
32. 32. Pluck the leaves off.
33. 33. Finely chop the parsley.
34. 34. Chop the peanuts coarsely.
35. 35. Taste the curry again.
36. 36. Sprinkle the parsley over it.
37. 37. Sprinkle the peanuts over it.
38. 38. Serve the curry.

Nutrition per serving

• kcal: 296
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 26 g