pointed cabbage and carrot curry

Ingredients for 4 servings:

• 1 m.-large pointed cabbage
• 1 large onion(s)
• 2 garlic cloves
• 2 m.-large carrot(s)
• 1 egg(s)
• 100 ml whipped cream
• 150 ml milk
• 2 tbsp curry powder
• Nutmeg, freshly grated
• salt and pepper
• Vegetable broth, granulated
• Chili powder or Tabasco
• Clarified butter or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

quick vegetable curry with pasta or rice

Wash and chop the pointed cabbage. Chop the onion and garlic. Peel the carrots and coarsely grate or dice them. First, fry the onions and garlic in a little clarified butter, then add the cabbage and carrots and cook over medium heat for 5 minutes. Whisk the cream with the milk, egg, and spices in a small bowl, pour over the vegetables, and simmer for 5 minutes over low heat, until the cabbage is cooked but still firm to the bite. Add more cream or milk if desired. Season to taste: curry and vegetable stock are the main spices. Chili, pepper, or Tabasco can be used as desired. I recommend serving it with tortellini, spiral pasta, or rice, and I mix the vegetables with it, but you can also serve the vegetable curry as a side dish or sauce. A quick vegetarian dish!