Pointed cabbage curry with peanuts

Name: Pointed cabbage curry with peanuts
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 1 Onion; 750 g Pointed cabbage; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Curry Powder; 100 g red lentils; 1/4 l Vegetable broth (instant); 200 g Whipped cream; 4 Eggs (size M); 50 g unsalted peanuts; 7-10 Tbsp flat leaf parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
1 Onion
750 g Pointed cabbage
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Curry Powder
100 g red lentils
1/4 l Vegetable broth (instant)
200 g Whipped cream
4 Eggs (size M)
50 g unsalted peanuts
7-10 Tbsp flat leaf parsley

Directions

1
Peel, wash and cut the potatoes into pieces. Peel and finely chop the onion. Clean, wash and chop the pointed cabbage. Heat the oil in a pot and fry the onion. Add the potatoes and fry for 3-4 minutes. Add the pointed cabbage and steam for another 4-5 minutes. Season with salt, pepper and curry.
2
Add lentils, deglaze with broth and cook over low heat for 6-8 minutes. Shortly before the end of the cooking time add cream, bring to the boil and season again. In the meantime, cook the eggs in boiling water for about 8 minutes. Rinse cold, peel and halve. Roast peanuts in a pan without fat until golden brown. Arrange pointed cabbage curry and egg halves in deep bowls. Sprinkle with peanuts and serve garnished with parsley as desired