Summary

Ingredients

• 0.5 ½ white cabbage
• 2 carrot (s)
• 2 teaspoons cayenne pepper
• 1 teaspoon thyme
• 0.5 teaspoon ½ paprika powder
• 1 tablespoon mustard
• 1 small Can (s) kidney beans
• 1 can corn
• 1 bell pepper (s)
• 4 tablespoon peanut butter
• 1 packet tomatoes, happened
• 250 ml vegetable stock
• 1 tablespoon cumin
• 1 onion (s)
• Mango juice
• salt and pepper

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Instructions

1. Peel or clean onions, bell peppers, carrots and cabbage and cut into small pieces. Pre-cook the white cabbage and carrots separately in water, then set aside.
2. Meanwhile fry the onion and pepper pieces in oil. Add cumin, cayenne pepper and mustard and fry briefly (!). Add the tomatoes and broth and cook for 5 minutes. Add the thyme, paprika powder and peanut butter. Stir everything well.
3. Drain the kidney beans and corn. Then add, also white cabbage and carrots and let simmer (be careful, like to start at the bottom!). Season to taste with mango juice, salt, pepper and possibly more cayenne pepper.
4. Serve with rice or fresh baguette.