Jaroma Cabbage Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g white cabbae (Jaroma cabbae), approx.
- 500 g potato (s)
- 2 onions)
- 3 tomato (s)
- Ginger, fresh, approx. 2 cm long
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ cinnamon
- 0.5 teaspoon ½ mustard powder
- 0.25 teaspoon ¼ cayenne pepper
- salt
- 4 tablespoon oil
- 5 tablespoon natural yogurt
- 400 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Quarter the Jaroma cabbage, cut out the stalk and cut into fine strips. Cut the potatoes into small cubes. Halve the onions and also cut into strips.
- Core the tomatoes (if you don`t want the tomato skin, scald tomatoes first and peel off the skin) and quarter. Cut out the stalks. Ginger peel and finely chop. Mix all the spices with the salt.
- Heat the wok or pan and let the oil get hot. Fry the potatoes, onions and jaroma cabbage over a high heat while stirring. Then add the spice mixture and fry for about 2 minutes until it smells spicy. Add tomato quarters, yoghurt and chicken stock, season if necessary. Cover and cook over medium heat for approx. 20 minutes.
- Rice is ideal as a side dish.
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