Summary

Ingredients

• 0.75 kg ¾ potato (s)
• 0.75 kg ¾ savoy cabbage
• 2 onions)
• 4 cm ginger
• 1 tablespoon curry powder, spicy
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper
• 2 tablespoon oil (soy or sesame)
• 400 ml vegetable stock
• 125 g cream or creme fine for boilin
• 1 teaspoon salt

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Instructions

1. Peel and dice the potatoes. Wash and quarter the savoy cabbage, remove the stalk and cut the cabbage into fine strips. Peel the onions, cut in half and cut into strips. Peel and finely dice the ginger. Mix all the spices with the salt.
2. Heat the wok, add oil and fry the potatoes, onions and savoy cabbage in it over high heat while stirring for about 5 minutes. Add the spices and fry for another 2 minutes. Add the vegetable stock and cream to the vegetables, reduce the heat a little and cover everything and cook for about 15 minutes. Season to taste and serve.