Summary

Ingredients

• 1 can beans, white, (425 g)
• 1 can kidney beans (425 g)
• 300 g turnip (s)
• 500 g savoy cabbae
• 2 medium onion (s)
• 2 tablespoon crème fraîche
• 2 tablespoons oil
• 2 tablespoon tomato paste
• 1 ½ tablespoon curry
• salt
• pepper
• 3 tablespoon vegetable stock (instant)

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Instructions

1. Peel and halve the onions and cut into thin slices.
2. Heat the oil in a saucepan and sauté the onions in it. Add tomato paste and approx. 1 tablespoon curry and sauté. Deglaze with 1 liter of water. Add the beans with the liquid. Bring everything to the boil, then cover and cook for about 10 minutes.
3. In the meantime, peel, wash and dice the swede. Clean and wash the savoy cabbage and cut into coarse strips.
4. Add the turnip and savoy cabbage to the beans and stir in the broth. Cook everything for another 15-20 minutes. Then season the stew with curry, salt and pepper. Serve with crème fraîche and sprinkle with a little curry.