White cabbage curry with cashew nuts, sweet and spicy

Ingredients for 3 servings:

• 600 g white cabbage (approx. 1/2 head)
• 3 m.-large carrot(s)
• 100 g cashew nuts
• 1 can pineapple pieces (580ml)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 piece(s) ginger
• 3 tbsp vegetable oil
• 2 tbsp curry powder to taste
• 3 tsp mango chutney
• salt and pepper
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

also tastes good to meat eaters

The dish is prepared in a sufficiently large, non-stick pan with a lid. Shred or chop the cabbage into strips, coarsely grate the carrots. Peel and finely chop the garlic cloves and ginger. Chop the chili pepper with the seeds; if you want it less spicy, remove the seeds before chopping. First, roast the cashew nuts in a pan without oil until lightly browned, then remove from the pan and set aside. Heat the oil in the pan, briefly roast the ginger, chili, garlic, and curry powder until the curry is fragrant. Don’t overcook it, so it doesn’t become bitter. Add the vegetables, mix everything briefly, and deglaze with canned pineapple juice and a little water. Season with salt and pepper, add the mango chutney, and mix everything again. Put the lid on and simmer over medium heat for 10 minutes. After this time, add the pineapple pieces, adjusting the amount to taste. I usually don’t use the entire amount from the can. Season with soy sauce, adjust seasoning if desired, and add a little more liquid if needed. Simmer with the lid on for another five minutes. Stir in the cashews before serving. Serve with basmati rice.