Pointed Cabbage and Sweet Potato Curry with Coconut
Soup
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy pointed cabbage and sweet potato curry with coconut milk is a vegan and gluten-free dish that is perfect for autumn/fall. Preparation in the Thermomix® is quick and easy, so you can conjure up a delicious and healthy main course for the whole family in no time. The curry is rich in vitamins and fiber and is also good for cooking in advance.
Ingredients (11 ingredients)
-
500 g Pointed cabbage strips
-
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
-
Coriander
Preparation (7 steps)
Chop onion and garlic
Place 1 peeled onion in the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7. Use the spatula to scrape everything down from the side.
Sauté onion and garlic
Add 2 tbsp coconut oil and sauté for 3 min./120°C/speed 1.
Add pointed cabbage and sweet potato
Add 500 g pointed cabbage strips and 400 g sweet potato cubes to the mixing bowl and sauté for 5 min./120°C/speed 1.
Add curry paste
Add 2 tbsp yellow curry paste and stir in for 1 min./120°C/speed 1.
Deglaze with broth and coconut milk
Pour 500 ml vegetable broth and 400 ml coconut milk into the mixing bowl. Add 100 g red lentils.
Simmer
Simmer for 20 min./100°C/Reverse blade speed 1 until the lentils are soft.
Season and serve
Season with lime juice. Serve sprinkled with coriander.
Finished cooking? Great! 🎉
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