Braised white cabbage curry

Name: Braised white cabbage curry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 small head white cabbage (about 1,25 kg); 500 g Carrots; 200 g Onions; 3 Garlic cloves; 4-5 Tbsp Oil; 150 g Cashew nuts; 100 g Raisins; 2 TABLESPOONS Curry Bombay (spicy-hot); 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g creamy milk yoghurt

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 small head white cabbage (about 1,25 kg)
500 g Carrots
200 g Onions
3 Garlic cloves
4-5 Tbsp Oil
150 g Cashew nuts
100 g Raisins
2 TABLESPOONS Curry Bombay (spicy-hot)
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g creamy milk yoghurt

Directions

1
Clean and wash the white cabbage and cut into 8 slices. Halve or divide the slices into three. Clean, wash and cut carrots diagonally into thick slices. Peel onions and garlic. Chop onions coarsely, chop garlic finely.
2
Heat the oil in a large casserole or roasting pan and roast the cashew nuts in it until golden brown. Sauté the onions and garlic in the hot frying fat for about 3 minutes. Add carrots and fry for another 3 minutes.
3
Add raisins and cashew nuts and dust with curry. Sweat everything briefly while stirring and deglaze with broth. Fold in cabbage, season with salt and pepper and braise covered for about 45 minutes.
4
Season the finished curry with salt and pepper again. Add yoghurt. Basmati rice tastes good with it.