Sweet potato and pointed cabbage curry with coconut and pineapple sauce, peanuts and chat masala

Ingredients for 2 servings:

• 340 g pointed cabbage
• 320 g sweet potatoes
• 50 g peanuts
• 2 garlic cloves
• 200 ml vegetable stock
• 2 tsp curry paste, green
• ¼ tsp salt
• 2 tbsp peanut oil, roasted
• e.g. coriander leaves or flat parsley
• 350 ml coconut milk, creamy
• 230 g pineapple, fresh
• 12 g ginger root
• 4 tsp Chat Masala (Indian spice mix)
• ½ tsp mint, dried
• ½ tsp turmeric powder
• n. B. Pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Halve the pointed cabbage lengthwise and cut into thin strips. Peel the sweet potatoes and cut into medium-sized cubes. Peel the garlic and press or finely chop. Roughly chop or break the peanuts. Peel the pineapple and cut into pieces. Peel and dice the ginger root. Wash the coriander leaves, shake dry, and finely chop. For the sauce, place the pineapple and ginger root in a narrow, tall container. Pour in the coconut milk and add the mint and turmeric. Blend everything with a hand blender until finely ground. Heat the peanut oil in a large, deep pan and roast the sweet potato cubes over high heat for about 5 minutes, turning occasionally, until lightly browned. Then add the pointed cabbage and salt and stir, allowing the cabbage to wilt for about 3 minutes. Add the garlic, peanuts, and green curry paste, stir to combine, and fry for another 2 minutes. Deglaze with the vegetable stock, cover, and simmer for another 4 minutes over medium heat, until the sweet potatoes are tender. Then pour in the sauce, bring to a boil, and simmer for another 1-2 minutes over medium heat, until the sauce is creamy. Finally, stir in the chat masala spice mix and season with black pepper. Garnish the curry with coriander leaves, if desired. Tips and notes: Since the pineapple will be pureed anyway, you can also use leftover pieces or edges of fresh pineapple. If you don’t have fresh pineapple, you can use frozen or unsweetened canned pineapple. The chat masala spice mix should only be added at the end, otherwise some of the flavors will be lost during cooking. If you don’t have a ready-made spice mix, you should at least use amchoor (green mango powder), cumin, coriander seeds, and kala namak (black sulfur salt), as these are the typical flavors of chat masala. If you don’t have amchoor, you can add a little lime juice to make it more acidic. If you don’t like coriander, garnish with flat-leaf parsley instead. The dish is sweet from the sweet potato and pineapple, but also sour from the amchoor in the masala. Ginger and green curry paste add citrus flavors and a moderate spiciness.