Spicy White Cabbage Curry

Ingredients

• 2 onions
• 2 cloves garlic
• 20 g ginger (1 piece)
• 1 red chili
• 500 g Potatoes
• 750 g small white cabbage (1 small head)
• 2 tbsp olive oil
• 2 tsp red curry paste (more or less depending on spiciness)
• 425 ml canned tomatoes (packed)
• 250 ml vegetable broth
• Salt
• Pepper
• 1 pinch brown sugar
• 3 stems flat parsley
• 50 g unsalted peanuts

Instructions

1. 1.

   Peel, chop, and finely dice the onions, garlic, and ginger.

2. 2.

   Wash the chili, slice lengthwise, deseed, rinse if necessary, and cut into thin rings.

3. 3.

   Peel, wash, and dice the potatoes into small cubes.

4. 4.

   Quarter the cabbage, remove the core, and slice the cabbage into thin strips. Rinse briefly in a sieve and drain well.

5. 5.

   Heat the oil in a large pot or wok over medium heat. Sauté the onions, garlic, ginger, and chili rings in the oil. Stir in the curry paste and fry briefly.

6. 6.

   Add the potatoes and cabbage and sauté briefly while stirring. Add the tomatoes with their juices and crush them lightly with a fork.

7. 7.

   Pour in the vegetable broth. Season with salt, pepper, and a pinch of sugar. Cover and cook over medium heat for about 20 minutes.

8. 8.

   Meanwhile, wash, dry, and finely chop the parsley leaves.

9. 9.

   Roughly chop the peanuts. Taste the white cabbage curry again. Sprinkle with parsley and peanuts and serve.