Braised pointed cabbage with curry coconut sauce

Name: braised pointed cabbage with curry coconut sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 cabbage; 2 toe garlic; 3 el stir fry oil; 1 el mild Indian curry paste; 200 ml coconut milk; 10 g fresh coriander; 55 g unsalted pistachios

Braised pointed cabbage with curry coconut sauce, coriander and pistachio nuts.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Remove the outer leaves from the pointed cabbage. Cut the coals into 6-8 parts and remove the hard core.
Slice the garlic. Heat the oil in a frying pan and gently fry the garlic and curry paste for 1 min.
Put the cuts of cabbage in a pan and cook gently for 2 minutes per side. Sprinkle the cabbage with salt and add a small splash of water.
With the lid on the pan, simmer the cabbage slowly in 10-15 minutes.
Place the pointed cabbage slices on warm plates and keep warm under aluminum foil.
Stir the coconut milk through the chilled water and reduce to a thick sauce on a high heat. Season with salt and pepper.
Slice the coriander and peel the pistachio nuts.
Stir in half of the coriander. Spoon the sauce over the pointed cabbage and sprinkle with the pistachio nuts and the rest of the coriander.

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Nutrition

275Calories

Sodium20% DV475mg

Fat34% DV22g

Protein18% DV9g

Carbs3% DV9g

Fiber8% DV2g

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