Cabbage Curry

Ingredients

• 1 small cabbage (approx. 600 g)
• 3 waxy potatoes (approx. 100 g)
• 2 carrots (approx. 100 g)
• 1 onion (approx. 70 g)
• 1 clove of garlic
• 1 piece of ginger (approx. 15 g)
• 1 tbsp Rapeseed Oil
• 1 chili pepper
• 2 tbsp yellow curry paste (approx. 15 g)
• Salt
• 400 ml Vegetable broth
• 1 Organic Lime
• 150 g red lentils
• 400 ml coconut milk
• 1 handful of coriander leaves
• Pepper

Instructions

1. 1.

   Halve the cabbage, remove the core and outer leaves, wash and cut into 1 cm thick strips. Peel the potatoes, wash and cut into 2 cm pieces. Peel, wash and cut the carrots into 1 cm pieces. Peel and finely chop the onion, garlic and ginger.

2. 2.

   Heat rapeseed oil in a pot. Sauté the onion, garlic, ginger and chili pepper whole for 5 minutes. Add the potato pieces, cabbage and carrot pieces. Stir in the curry paste, season with salt and simmer for another 5 minutes. Pour in the vegetable broth and cook covered over medium heat for about 5 minutes.

3. 3.

   In the meantime, wash the organic lime and squeeze out the juice. Rinse the lentils in a sieve, drain well. Add the lentils and coconut milk to the pot and simmer for another 10 minutes until the red lentils are cooked.

4. 4.

   Wash and dry shake the coriander. Season the cabbage curry with lime juice, pepper and salt if necessary. Serve in bowls and garnish with fresh coriander leaves.