Sweet potato and white cabbage curry stew

Ingredients for 2 servings:

• 250 g sweet potatoes
• 1 m.-large parsnip(s)
• 300 g white cabbage
• 25 g ginger
• 2 onions
• 4 tbsp rapeseed oil
• 2 tsp Thai curry powder
• 500 ml vegetable stock
• ½ tsp salt
• pepper
• ½ lemon(s), the juice
• 50 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the sweet potato and cut into small cubes. Clean the white cabbage and cut into thin strips. Peel the parsnip and cut into thin slices. Peel the ginger and chop very finely. Chop the onions finely. Heat the oil. First, sauté the onion and ginger until the onions become translucent. Add the sweet potato and parsnip and sauté. Add 2 teaspoons of curry powder and sauté. Deglaze with 500 ml vegetable stock. Add the white cabbage, salt, and pepper and bring to a boil. Reduce the heat and simmer on low heat (level 1 of 3) on an electric stove for about 30 minutes, stirring occasionally. The white cabbage should then have just a little bite left. Add lemon juice to increase the acidity of the stew; you can vary this according to your taste. Then stir in the cream to reduce the spiciness. Finally, add the herbs and serve.