Sunday, 27 November 2016

Cabbage Curry

I feel that kale gets all the glory these days, but the humble cabbage is also so delicious and nutritious. Me and my boyfriend eat tons of it. We usually go for white cabbage, but sometimes also the purple variety which adds a lovely pop of colour to any dish.

White cabbage is a super cheap (and super healthy) vegetable which can be eaten both raw and cooked. In this curry the cabbage is cooked with lots of warming spices and also some potatoes, carrots, fennel, beans and coconut milk. So simple and delicious!

This weekend we put up all our Christmas lights inside and it's so incredibly cozy that I just want to stay inside and drink tea and read books. Yesterday we also baked gingerbread cookies and drank some home-made mulled wine. I just love the taste of Christmas♥

Cabbage Curry

Serves 4

2 carrots
1/2 middle sized white cabbage head
About half a thumb of fresh ginger
2 cloves of garlic
1 1/2 tbsp curry powder
1/2 tsk spicy paprika powder
1 tsk garam masala powder
1 tbsp tomato paste
4 potatoes 
1 cup (2 dl) water
Salt and black pepper to taste
1 can coconut milk (400 ml)
1/2 middle sized fennel bulb
1 can black beans, rinsed

1. Peel the carrots. Coarsely grate the carrots and the cabbage, this can be done in a food processor with a grating blade. Peel and chop the potatoes into small pieces. Grate the ginger and garlic. 
2. Cover the bottom of a large saucepan with oil and heat it up. Sauté the ginger, garlic, dried spices and tomato paste for a couple of minutes. 
3. Add the potatoes, water, salt and pepper. Bring to the boil and cook for about 5 minutes on a low heat.
4. Add the cabbage, carrots and coconut milk. Stir thoroughly. Cook for another 5 minutes. 
5. Chop the fennel into small pieces and add it to the saucepan along with the black beans. Stir. Cook for 5 more minutes and add more salt and pepper according to taste. 
6. Serve with quinoa, rice or some wholegrain bread.

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