pointed cabbage curry

Ingredients for 4 servings:

• 1 small pointed cabbage, approx. 600 g
• 3 m.-sized potatoes
• 3 carrots
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) ginger, approx. 2 cm
• 1 chili pepper(s)
• 2 tbsp oil
• 1 tbsp curry powder, mild or hot, depending on your taste
• some cumin powder
• 200 ml coconut milk
• 250 ml vegetable stock, about
• 100 g lentils, red
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

A spicy vegan meal that even meat eaters won’t miss

Quarter the pointed cabbage, remove the stalk, and cut each quarter into strips. Peel and dice the potatoes. Trim and slice the carrots. Peel and finely chop the onion and garlic. Peel and grate the ginger. Finely dice the chili pepper, removing the seeds and ribs. Sauté the prepared vegetables in the heated oil, add the curry and cumin, and cook briefly. Pour in the coconut milk and a little vegetable stock, cover, and simmer for ten minutes. Add the lentils and cook for another ten minutes (see package instructions). If necessary, gradually add the remaining stock. Season to taste with salt, pepper, and sugar. Serve with naan bread. Tip: The curry should be on the dry side. If you prefer a sauce, you can increase the amount of liquid and add more seasoning if necessary.