Malaysian Vegetable Curry

Ingredients

• 2 green peppercorns
• 2 Garlic cloves
• 1 large onion
• 600 g starchy potatoes
• 200 g white cabbage (or Chinese cabbage)
• 1 tbsp Coconut oil
• 1 can ~400 ml coconut milk (9% fat)
• 200 ml vegetable broth
• 1 tbsp curry powder
• Salt
• 1 tsp yellow curry paste
• Pepper
• 1 lemon

Instructions

1. 1.

   Wash the peppercorns, remove stems and white seeds, split lengthwise and slice into strips. Peel the garlic cloves and onion, halve them and also cut into strips. Peel the potatoes and slice into rounds. Wash the cabbage or Chinese cabbage, shake dry and slice thinly into strips. Sauté onions and garlic in coconut oil until translucent. Pour in two thirds of the coconut milk and the broth.

2. 2.

   Add the peppercorn strips and curry powder, season with a pinch of salt, and bring to a gentle boil while stirring.

3. 3.

   Stir in the yellow curry paste.

4. 4.

   Add the potato rounds and simmer covered on low heat for about 15 minutes, stirring occasionally.

5. 5.

   Then add the cabbage and continue to simmer together for another 10 minutes. Stir in the remaining coconut milk. Season with salt, pepper and lemon juice.