John Myers
Vegetarian Pointed Cabbage and Vegetable Curry
The perfect vegetarian pointed cabbage and vegetable curry recipe with a picture and simple step-by-step instructions.
In addition, only at will:
- 4 Pc. Potatoes
- 2 Pc. Carrots
- 1 Pc. Onion
- 1 Pc. Clove of garlic
- 2 cm Ginger, grated
- 1 Msp Chilli flakes
- 2 tbsp Coconut oil
- 1 tbsp Garam masala or other curry spice
- 1 tsp Cumin
- 1 Msp Cinnamon
- 1 tsp Turmeric
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 125 g Red lenses
- Salt pepper
- 1 Pc. Lemon or lime
- 1 Pc. Papaya
- Finely chop the garlic and onion, chop the potatoes and carrots into bite-sized pieces. Briefly sweat the garlic, onion, carrots, potatoes, ginger and chilli in the heated oil. Add the spices, roast briefly, then add coconut milk and just enough vegetable stock to just cover everything with liquid.
- Approx. Cover and simmer for 10 minutes. First quarter the pointed cabbage and cut out the stalk in a wedge shape. Cut the rest into strips. Then add the cabbage and red lentils and add more stock as needed. You can prepare the curry dry or liquid with a lot of sauce, depending on the taste.
- Season with lemon juice and, if necessary, salt and pepper. If you want, add diced papaya at the very end. This goes well with rice, polenta, Indian naan bread, etc.
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