Vegetarian cabbage curry
And another cabbage recipe :-) I always try to shop and cook regionally and regionally, so in the winter I often resort to cabbage. The white cabbage is easy and quick to process, often very cheap and durable even without refrigeration. By the way, he is low in calories, rich in fiber and vitamins. That's why he ends up in the pot pretty often.
For 2 people you need:
- 1 head of white cabbage, cut into fine strips
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped or pressed through the press
- 1 pack of peanuts, coarsely ground
- 1 10 cm ginger roll (or more), peeled and finely diced
- 4 carrots, in wafer-thin slices
- Nuoc Mam (Asian spicy fish sauce) or a good soy sauce
- 1 dash of lemon juice
- 1 tablespoon cumin
- 1 tsp coriander
- 1 tablespoon of peanut oil
- 1 tbsp. Sesame oil
- 1 teaspoon sea salt
- Chilli powder or pepper
- if necessary, yellow or green curry paste
preparation
Clean the cabbage and cut into strips about 1 cm wide. Fry the strips in a casserole with the oil and 1 level tsp of salt vigorously and for a long time. It is important that the cabbage collapses, smells and browns, so get fried spots.
Then add dough, knobi, ginger and carrots. Let it rest for 10 minutes with the lid closed, if necessary add a little water so that it does not sting.
Then add the spices and some fish or soy sauce. Season with a small dash of lemon juice and pepper. Who loves very intense taste, can spice up with curry paste.
The curry fits rice, of course, but we usually eat it "pure". The fat and protein of the nuts saturates the whole thing enormously.
The curry can be "extended" with the addition of sesame seeds, other spices, green beans, peppers, fruits and, of course, meat, to taste. I like the dish best when ginger, the sweetness of peanuts and cumin dominate.
I wish good appetite!
