Indian white cabbage curry

Ingredients for 4 servings:

• ½ head of white cabbage
• 4 waxy potatoes
• 4 tomatoes
• 1 piece(s) ginger root, plum-sized
• 100 g sugar snap peas
• 3 tbsp clarified butter
• 3 bay leaves
• 1 stalk lemongrass, chopped
• ½ tsp cumin
• 1 tsp ground turmeric
• ½ tsp chili powder
• 5 ½ tsp ground cumin
• 1 tsp coriander powder
• Salt
• ½ tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the outer leaves from the white cabbage, halve, quarter, and finely slice. Peel the potatoes and cut into small cubes. Wash the tomatoes, remove the stems, and also dice finely. Peel the ginger and cut into fine slices. Wash and halve the snow peas. Heat the clarified butter in a large saucepan. Add the bay leaves, lemongrass, and cumin seeds and sauté briefly. Add the white cabbage and potatoes and fry for about 3 minutes, stirring constantly. Mix in all the ground spices, the diced tomatoes, and the ginger. Season with salt and sugar. Cover and simmer over low heat for 15 minutes. Then add the snow peas and simmer for another 15 minutes, stirring occasionally. Add a little water if necessary.