Jaroma cabbage curry

Ingredients for 4 servings:

• 750 g white cabbage (Jaroma cabbage), approx.
• 500 g potatoes
• 2 onions
• 3 tomatoes
• Ginger, fresh, approx. 2 cm long
• 2 tsp turmeric
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• ½ tsp cinnamon
• ½ tsp mustard powder
• ¼ tsp cayenne pepper
• Salt
• 4 tbsp oil
• 5 tbsp natural yogurt
• 400 ml chicken broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quickly prepared in a wok or large pan

Quarter the jalapeño cabbage, remove the stalks, and cut into thin strips. Dice the potatoes. Halve the onions and also cut into strips. Deseed the tomatoes (if you don’t want the skin, blanch them first and peel the skin) and quarter them. Trim the stem ends. Peel the ginger and finely chop. Mix all the spices with the salt. Heat the wok or frying pan and heat the oil until hot. Fry the potatoes, onions, and jalapeño cabbage over high heat, stirring occasionally. Then add the spice mix and fry for about 2 minutes until aromatic. Add the tomato quarters, yogurt, and chicken stock, and season to taste. Cover and cook over medium heat for about 20 minutes. Serve with rice.