Indian cabbage curry

Name: indian cabbage curry
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoon peanut oil; 3 tablespoon wok oil; 2 tablespoon Indian curry paste; 300 gram white coal; 300 gram cabbage; 1 winter carrot; 1 celeriac; 400 milliliters coconut milk; 125 gram cashew nut; 2 spring / forest onion; flatbread

Ingredients

3 tablespoon peanut oil
3 tablespoon wok oil
2 tablespoon Indian curry paste
300 gram white coal
300 gram cabbage
1 winter carrot

1 celeriac
400 milliliters coconut milk
125 gram cashew nut
2 spring / forest onion
Flatbread

Directions

Heat the oil and fry the onion. Stir in the curry paste and bake for about 2 minutes.
Add the cabbage, winter carrot and celeriac and stir-fry approximately 5 minutes.
Pour in the coconut milk, bring to the boil and gently simmer for about 20 minutes with the lid on the pan. Add salt to taste.
Roast the cashew nuts in a dry hot frying pan. Sprinkle the curry for serving with the nuts and the spring onions. Serve with flat bread.