Summary

Ingredients

• 0.5 ½ head white cabbage
• 600 g potato (s)
• 400 g tomato (s), chunky from the can
• 250 ml vegetable stock
• 3 onion (s)
• 2 cloves garlic)
• 1 chilli pepper (s)
• 1 red pepper (s)
• 2 tablespoon curry paste, red
• 1 tablespoon raw cane sugar
• 1 teaspoon ginger
• 1 handful peanuts, roasted
• 1 handful coriander greens
• salt and pepper
• Vegetable oil

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Instructions

1. Quarter half the cabbage and cut into fine strips. Peel the potatoes and cut into small cubes. Finely chop the onion and garlic. Halve and core the chilli pepper and cut into thin half rings. Core the peppers and cut lengthways into strips. Chop the peanuts and coriander.
2. Heat the vegetable oil in a saucepan and sweat the onions in it. When they are translucent, add the garlic and chili rings and sweat them too. Then stir in ginger, curry paste and sugar and fry briefly. Add the potatoes, white cabbage and the pepper strips and sauté for 10 minutes. Stir constantly so that nothing burns to the bottom.
3. Deglaze with the tomatoes and vegetable stock. Add salt and pepper to taste and cover and simmer for at least 40 minutes, until the cabbage and potatoes are tender. Stir it every now and then. If the liquid is not enough, add a little water.
4. Fill into bowls and garnish with peanuts and coriander.