Vegan potato and savoy cabbage curry

Ingredients for 4 servings:

• 1 onion(s)
• 4 tbsp oil
• 500 g potatoes
• 500 g savoy cabbage
• 1 piece(s) of ginger root, approx. 2 cm
• 2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp cinnamon powder
• ½ tsp cayenne pepper
• 5 tomatoes
• 200 ml vegetable stock
• 4 tbsp soy yogurt (yogurt alternative)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the onion. Peel and dice the potatoes. Cut the savoy cabbage into thin strips. Peel and finely chop the ginger. Cut the tomatoes into eighths. Sauté the diced onion in hot oil. Add the potatoes and savoy cabbage strips and fry over high heat. Add all the spices and the ginger and fry briefly. Add the tomatoes and stock, cover, and cook until the potatoes are tender (takes about 15 minutes). Stir in the soy yogurt and heat through, but do not let it boil. Serve immediately.