Red Cabbage Curry

Name: Red Cabbage Curry
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Red Cabbage (Can); 500 grams Natural yoghourt; 100 grams chick peas; 1/2 can Tandoori Curry Paste; 50 grams Cashews; 1 salt, pepper, (nutmeg powder); 125 grams rice; 125 grams lentils; 1 tbsp vegetable oil

Jacob @cook_2801149

For vegans: simply use soya-yoghourt.

Jacob @cook_2801149

For vegans: simply use soya-yoghourt.

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Ingredients

20 mins

2 servings

350 gramsRed Cabbage (Can)
500 gramsNatural yoghourt
100 gramschick peas
1/2 canTandoori Curry Paste
50 gramsCashews
1salt, pepper, (nutmeg powder)
125 gramsrice
125 gramslentils
1 tbspvegetable oil

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Steps

20 mins

1

Put the oil in a large frying pan, heat up and fry cashews slightly (2 min).
2

Meanwhile, cook the rice (15 min) and lentils (10 min) in separate pots. Salt the boiling water to taste.
3

Add red cabbage to the cashews. Add 300 g of natural yoghourt, chickpeas and curry paste as well with occasional stirring. Season to taste with salt, pepper and nutmeg powder.
4

Simmer pan on medium-high heat until the lentils are done . Stir occasionally. Drain lentils and add to the pan.
5

Simmer pan on medium-high heat until the rice is ready. Stir occasionally. Drain rice and serve on a plate
6

Add pan contents and the rest of the natural yoghourt to rice.