White Cabbage and Turnip with Curry Paste

Summary

Ingredients

• 300 g white cabbae, finely chopped
• 300 g turnip (s), finely chopped
• 1 medium onion (s), finely chopped
• 2 clove (s) garlic, very finely chopped
• 2 teaspoon curry paste, yellow
• 2 teaspoons curry powder
• 1 teaspoon mustard, medium hot
• 2 tablespoon sauce, (teriyaki sauce)
• 3 pinch (s) sugar, brown
• some salt, pepper
• some oil, for frying
• 5 tablespoon water, optional

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Instructions

1. Fry the vegetables in a little oil with the curry paste until the desired cooking point is reached. Add sugar and caramelize lightly. Add the remaining spices, toss and done.
2. I like it very firm to the bite. If you like it a little softer, you can add 5 tablespoons of water if you like and cook the whole thing until the water has evaporated.
3. The amount of vegetables and spices can be varied depending on your taste.
4. Last time I used mustard powder instead of mustard and added a small dash of mirin (Japanese sweet wine) to taste. That was delicious too.
5. Tastes warm as a side dish or cooled as a salad.