Wirsingtopf

with coconut milk

For 4 servings

1 fresh red chilli pepper

1 stalk of lemongrass

1 piece of ginger (approx. 3 cm)

½ bunch of coriander greens

300 ml vegetable broth

1 head of savoy cabbage (approx. 600 g)

400 g carrots

400 g potatoes

2 red onions

2 tablespoons oil

400 ml unsweetened coconut milk (canned)

4–5 tbsp soy sauce

100 g cashew nuts

Preparation time: approx. 30 minutes
plus cooking time: approx. 30 minutes

Per serving approx. 360 kcal / 1507 kJ 7 g E, 25 g F, 28 g KH

1  For the spice paste, wash the chilli, pat dry, halve lengthways, clean and dice very finely. Remove the outer leaves from the lemongrass. Peel the ginger. Roughly chop both. Wash the coriander and pat dry. Roughly chop the leaves. Puree all previously prepared ingredients with 100 ml vegetable stock in a blender to a creamy paste.

2  Remove the outer leaves from the savoy cabbage. Halve the savoy cabbage and remove the stalk. Roughly cut the cabbage into strips. Wash the carrots, cut away the roots and leaves and peel them. First cut the carrots lengthways into strips, then dice. Peel, wash and cut the potatoes into large cubes. Peel the onions and cut into wedges.

3  Heat the oil in a saucepan, sauté the onions, carrots and potatoes. Add the spice paste and cook for 2 minutes. Pour in the coconut milk and the rest of the stock, simmer for about 15 minutes. Add the savoy cabbage and cook covered for another 10 minutes. Finally, season with soy sauce.

4  In the meantime, roast the cashew nuts in a pan without fat. Arrange the savory saucepan in small bowls or on deep plates and serve sprinkled with coriander and cashew nuts.