Potato and Chinese cabbage stew

Ingredients for 4 servings:

• 2 ½ kg potato(s), waxy
• 1 Chinese cabbage
• 1 large onion(s), red
• ½ tsp chili flakes or 1 red chili pepper
• 1 pinch of cardamom
• 1 pinch of five-spice powder
• 1 pinch of coriander powder
• salt and pepper
• 1 can coconut milk
• Rapeseed oil or Alba oil
• smoked tofu, diced and fried
• coriander leaves for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Wash and peel the potatoes and cut into bite-sized pieces. Remove the stalk from the Chinese cabbage and cut the cabbage into strips, then wash and peel the onion and dice finely. Fry the potato pieces in oil until crispy, add the onions and sweat until translucent. Stir in the chili flakes or fresh chili. Reduce the heat and add the Chinese cabbage, stirring until the cabbage collapses. Then add the cardamom, coriander, and five-spice powder to the pot and season generously with salt and pepper. Pour in the coconut milk and simmer the stew over low heat until the potatoes are tender. As a variation, add smoked tofu, which is fried together with the potatoes; it adds a delicious, hearty flavor. The stew tastes even better reheated!