Creamy Coconut Pointed Cabbage Curry with Sweet Potatoes and Red Lentils
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy coconut pointed cabbage curry with sweet potatoes and red lentils is a vegan and gluten-free main course, prepared in the Thermomix®. Pointed cabbage, sweet potato and coconut milk form the basis for this one-pot dish. In just 30 minutes, 4 servings of a light yet filling meal are created. Ideal for quick, healthy cooking in the fall.
Ingredients (11 ingredients)
-
500 g Pointed Cabbage
-
400 g Sweet Potato
-
1 Stück Onion
-
2 Zehen Garlic
-
2 EL Coconut Oil
-
2 EL yellow Curry Paste
-
500 ml Vegetable Broth
-
400 ml Coconut Milk
-
100 g Red Lentils
-
Lime Juice
-
Cilantro
Preparation (7 steps)
Prepare pointed cabbage, sweet potato, onion and garlic
Halve the pointed cabbage, remove the stalk and cut into strips. Peel and dice the sweet potato. Peel the onion and garlic.
Chop onion and garlic
Place the onion in the mixing bowl and chop for 3 sec/speed 5. Add garlic and chop for 3 sec/speed 7.
Sauté onion and garlic
Add coconut oil and sauté for 3 min/120°C/speed 1.
Sauté pointed cabbage and sweet potatoes
Add pointed cabbage and sweet potatoes and sauté for 5 min/120°C/speed 1.
Stir in curry paste
Add curry paste and stir in for 1 min/120°C/speed 1.
Cook
Add vegetable broth, coconut milk and red lentils and cook for 15-20 min/100°C/speed 1 until the lentils are soft.
Season and Serve
Season with lime juice and serve with cilantro.
Finished cooking? Great! 🎉
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