A warming curry for cold days
White cabbage often leads a rather inconspicuous existence in many kitchens. The firm head is frequently shredded into a classic coleslaw or simmered for hours in hearty stews. But this robust winter vegetable has so much more to offer. If you give it the right stage, it reveals a surprisingly versatile side.
- 1 kg white cabbage
- 2 red peppers
- 1 bunch of spring onions
- 200g sweet potatoes
- 2 red onions
- 3 cloves of garlic
- 20 g fresh ginger
- a neutral vegetable oil
- 1 EL gelbe Currypaste 🛒
- 400 ml coconut milk
- 400 ml vegetable broth
- 1 1/2 tsp salt
- 1/2 TL Pfeffer
- 2 teaspoons curry powder
- Remove the outer leaves of the white cabbage, wash it and cut it into thin strips.
- Wash the bell peppers, remove the seeds and cut them into bite-sized cubes.
- Clean the spring onions and cut them into fine rings.
- Peel the sweet potatoes and cut them into small cubes.
- Peel the onions, garlic cloves, and ginger, and chop everything finely. Tip: This is especially quick with a food processor 🛒.
- Bring a pot of salted water to a boil and cook the sweet potatoes until they are tender but still firm. Drain them and set them aside.
- Heat enough oil in a large pot over medium heat. Sauté the onions, ginger, and curry paste until fragrant.
- Add garlic, white cabbage and bell peppers and sauté everything while stirring.
- Deglaze with coconut milk and vegetable broth. Stir everything well and let the curry simmer for 10-15 minutes.
- Then add the sweet potatoes and the white rings of the spring onions to the pot and let everything steep for another 5 minutes.
- Season the curry with salt, pepper, and curry powder.
- Sprinkle with the remaining spring onion rings before serving.
Recipe for sweet potato and white cabbage curry
Alongside the cabbage comes an ingredient that lends the dish a wonderfully soft quality. Sweet potatoes round out the meal and contribute a natural sweetness. Botanically speaking, they have little in common with the classic potato. While our native tuber belongs to the nightshade family, sweet potatoes are part of the morning glory family. This difference is clearly evident in the taste. Instead of the earthy notes of a regular potato, the orange tuber offers a slightly nutty aroma.
A good curry always thrives on a balanced mix of different vegetables. Alongside the light cabbage and tender sweet potatoes, red bell peppers and fresh spring onions add vibrant color. The bell peppers contribute a fruity note and remain pleasantly crisp if you don't cook them for too long. Spring onions bring a mild spiciness to the pot. When you sauté the base, the spices release their full range of essential oils from the heat. This step is crucial for the final flavor. Once the spice mixture is fragrant, you can add the vegetables and deglaze everything with liquid. After that, the stove does most of the work, allowing the ingredients to gently cook through.
These braised dishes are a real asset to everyday cooking. They're easy to prepare and require no complicated techniques. You simply need to cut the vegetables into bite-sized pieces and add everything to the pot one after the other. A major advantage of this recipe is its shelf life. As is often the case with well-seasoned stews, it tastes even better the next day because the flavors have had time to meld overnight. So you can easily cook a larger quantity and have a ready-made lunch for the following day.
You have complete flexibility when it comes to serving. The starchy tubers make the dish very filling, and it's wonderful eaten straight from deep bowls. If you like, you can cook a portion of fluffy basmati rice or warm up some soft flatbread as a side dish. The bread is perfect for sopping up every last bit of the aromatic sauce. With just a few simple steps, you can transform everyday, humble vegetables into a colorful and warming meal.
Next, why not try a bell pepper curry, a green vegetable sheet pan curry, or a red Thai curry?
