Swissing, clean, remove the stalk, cut the cabbage into 2cm long strips. Peel the kohlrabi and cut into sticks; peel the carrots into oblong slices; peel the ginger and cut into fine cubes; peel the onion into small cubes.
Heat the butter lard in a saucepan, sauté the ginger, onions and the rest of the vegetables. Add the curry paste and sauté briefly. Pour in the broth and coconut milk, bring to the boil and simmer for about 8-10 minutes.
Add the lentils and simmer for another 5 -8 minutes, until the lentils and vegetables are just about done. Season the red lentil curry with salt and cumin. Arrange on plates and serve.
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