Summary

Ingredients

• 1 small pointed cabbage, approx. 600 g
• 3 medium potato (s)
• 3 carrot (s)
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) ginger, approx. 2 cm
• 1 chilli pepper (s)
• 2 tablespoons oil
• 1 tablespoon curry, mild or hot, depending on your taste
• some cumin
• 200 ml coconut milk
• 250 ml vegetable stock, approx
• 100 g lentils, red
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Quarter the pointed cabbage, remove the stalk, cut the quarters into strips. Dice the peeled potatoes, cut the carrots into slices, finely chop the onion and garlic, grate the ginger. Finely dice the chilli pepper without seeds or dividers.
2. Sauté the prepared vegetables in the heated oil, add curry and cumin and sauté briefly. Pour in coconut milk and a little vegetable stock, cover and simmer for ten minutes. Add the lentils and cook for another ten minutes (see package instructions). If necessary, gradually add the rest of the broth. The curry should be rather dry. Season to taste with salt, pepper and sugar.
3. However, if you want sauce, you can increase the amount of liquid, then maybe add more seasoning.
4. Serve with naan bread.