Pointed Cabbage and Carrot Curry

Summary

Ingredients

• 1 m-sized pointed cabbage
• 1 large onion (s)
• 2 cloves garlic)
• 2 medium carrot (s)
• 1 egg (s)
• 100 ml whipped cream
• 150 ml milk
• 2 tablespoon curry powder
• Nutmeg, freshly grated
• salt and pepper
• Vegetable broth, grained
• Chili powder or Tabasco
• Clarified butter or oil for frying

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Instructions

1. Wash the pointed cabbage and cut into small pieces. Chop the onion and garlic into small pieces as well. Peel and roughly grate the carrots or cut into small cubes.
2. First fry the onions and garlic in a little clarified butter, then add the cabbage and carrots and fry for 5 minutes over a medium heat. Whisk the cream with milk, egg and spices in a small bowl, pour over the vegetables and simmer everything for 5 minutes over low heat, until the cabbage is cooked through but is still firm to the bite. If necessary, add cream or milk. Season as needed: curry and vegetable broth are the main spices. Chilli, pepper or Tabasco can be used as desired.
3. I recommend tortellini, spiral noodles or rice and I mix the vegetables with them, but you can also serve the vegetable curry as a side dish or sauce.
4. A quick dish from the vegetarian kitchen!