Savoy cabbage curry with cashews

Ingredients for 4 servings:

• 1 large savoy cabbage
• 150 g cashew nuts
• 300 g peas
• ⅛ liter chicken broth
• 1 cup of crème fraîche or yogurt
• 2 chili peppers, dried
• 1 tsp mustard seeds
• 1 bay leaf
• ½ tsp ginger powder
• 2 tbsp curry powder
• Clarified butter
• Salt
• Sugar
• 2 cups rice
• 4 cups chicken broth
• curry powder
• turmeric

Instructions

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

Remove the stalk and outer leaves from the savoy cabbage and cut the cabbage into strips. Crush the chili peppers, mustard seeds, and bay leaf in a mortar and pestle. Roast the cashews in clarified butter in a wok until golden brown, then remove. Then toast the crushed spices. Add the savoy cabbage and sauté until it collapses. Add the broth and peas, cover, and simmer for about 10 minutes. Add the curry powder, season with salt and sugar, and cook for about 5 minutes with the lid uncovered. Top the finished dish with crème fraîche or yogurt and stir in the roasted cashews. Side dish: Combine 2 cups of rice with 4 cups of chicken broth, curry powder, and turmeric, covered, and let stand in a preheated oven at 150°C (300°F) for 20 minutes. No need to stir!