White cabbage and potato curry with peanuts

Ingredients for 4 servings:

• ½ head of white cabbage
• 600 g potatoes
• 400 g tomatoes, chopped, from the can
• 250 ml vegetable stock
• 3 onions
• 2 garlic cloves
• 1 chili pepper(s)
• 1 bell pepper(s), red
• 2 tbsp curry paste, red
• 1 tbsp raw cane sugar
• 1 tsp ginger
• 1 handful of peanuts, roasted
• 1 handful of coriander leaves
• salt and pepper
• vegetable oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

vegan and a nice alternative to layered cabbage

Quarter half the white cabbage and cut into thin strips. Peel the potatoes and cut into small cubes. Finely chop the onion and garlic. Halve the chili pepper, deseed it, and slice it into thin half rings. Deseed the bell pepper and slice it lengthwise into strips. Chop the peanuts and coriander. Heat the vegetable oil in a saucepan and sauté the onions. When they are translucent, add the garlic and chili rings and sauté them as well. Then stir in the ginger, curry paste, and sugar and roast briefly. Add the potatoes, white cabbage, and bell pepper strips and sauté for 10 minutes, stirring constantly to prevent burning on the bottom. Deglaze with the tomatoes and vegetable stock. Season with salt and pepper to taste, cover, and simmer for at least 40 minutes, until the cabbage and potatoes are tender, stirring occasionally. If there is not enough liquid, add a little more water. Ladle into bowls and garnish with peanuts and coriander.